When preparing the main dishes from fish (frying, stewing), there are always small pieces and parts of the ridges, from which various soups / stews can be prepared. Today I suggest you cook one of these soups with me.
Soak pearl barley (2 tablespoons) in cold water for 1-1.5 hours. Then rinse in several waters.
Pour cold water (2.5 liters) into a saucepan, pour the washed pearl barley. Put the pan on medium heat, let it boil, if necessary, remove the resulting foam. Next, reduce the heat to a minimum and cook the porridge until half cooked.
Cut potatoes (2 small potatoes) into cubes.
Add potatoes and grits to the broth, add a few peas of sweet pepper (5-6 pcs.), add bay leaf, salt and pepper with black pepper to taste. Boil the potatoes until half cooked, then add the ridges and pieces of cod. Cook the fish until tender.
Chop the carrots into strips, cut the onion into half rings.
Add 2-3 tablespoons of vegetable oil to the pan. Fry the onion and carrot until slightly golden brown, then add 1 tablespoon of tomato paste. Mix well, add 1-2 tablespoons of broth.
Chop the fresh herbs.
Within 3-5 minutes. until the fish is ready, add the browning, add fresh herbs. Stir the soup well again and remove from the heat. The soup looks pretty budget-friendly, but it's no less delicious.