Ukha on the grill

The classic option is, of course, the ear on the stake. But making a fire in the middle of the city is not a good idea, and getting out of town during the working week is also difficult. The ideal option is to use a portable grill for cooking fish soup: the very “smoke” is provided, and there are no problems with firefighters.

Ingredients

Directions

So, we put the cauldron on the fire. When the water boils, we put a big fish head in it (without gills and eyes), this is the best option. All kinds of small fish are chasing her. For example, I bought Odessa bulls. Let it boil.
Meanwhile, peel the onion and cut it into 4 pieces.
My favorite “secret ingredient” is the celery stalk. We cut it large.
Let’s prepare the carp. You can take one larger, you can take a couple of smaller ones. We clean, gut, cut off heads, tails, fins. Cut into steaks in portions, 2 centimeters thick.
The fish is ready. We take out the head, we catch the gobies.
Add salt, onion and celery to the broth.
We clean the potatoes, cut them into cubes.
We clean and cut the carrots – lengthwise, in rather large strips.
We put potatoes in the broth, a little later – carrots. Attention: by this moment, the aroma will be such that suffering households will begin to flock to your brazier fire.
We cut the pepper into strips coarsely, the grains can not be removed. Add pepper to broth.
We check the potatoes – they should be cooked until half cooked. Only now we load the carp. Let’s stir with a spoon, always wooden! What ear can be without a wooden spoon! ..
In 5 min. toss the parsley until cooked without chopping.
Well, let’s remove the ear from the fire. Carp, potatoes, carrots … The dream has come true – the ear on the fire, with smoke … In the evening, warm … Enjoy! The ear on the grill is ready.

Bon appetit!

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