Fish hodgepodge with salmon

Take the fish and separate the fillets.

Place the skin, bones, and fins (if there is a head, then that too) into a large soup pot.

Pour the fish with cold water (3-3.5 L) and bring to a boil over high heat.

Carefully remove the resulting foam until it stops appearing.

Then add the peeled vegetables and spices to the broth. Reduce heat and simmer for 1 hour.

Remove everything that has been cooked in it from the broth and discard, and strain the broth itself through cheesecloth folded in several layers.

Cut the onion into thin half rings and fry in oil until transparent.

Add peeled and diced tomatoes and capers.

Cook, stirring occasionally, for 5 minutes over medium heat.

Cut the remaining fillet into cubes.

Place the fried vegetables in the soup, bring to a boil and cook for 15 minutes, then add the fish and cook for another 5 minutes. Season with salt to taste.

Add the olives at the very end and turn off the heat.

When serving, add a slice of lemon and some chopped herbs to each plate.

Bon Appetit!