Fish solyanka with beluga

1. Put the fish ridge, fins, coarsely chopped onions and carrots in a saucepan. For flavor, you can bake vegetables a little on the grill, the hodgepodge will turn out even tastier. Fill with cold water, put the pan on the fire, as the broth boils, reduce the fire. Remove the foam with a slotted spoon and cook for an hour.
2. Finely chop the onion, grate the carrots. The unique taste and aroma is given to the hodgepodge by the parsley root. It can be used both fresh and frozen. Wash it, clean it and grind it. In a hot frying pan with oil, we pass the vegetables until soft and add tomato paste, simmer for a couple more minutes, if necessary, add a little broth.
3. Filter the broth, add the roast, parsley root, capers and chopped olives to it. Salt and pepper to taste. We put the chopped beluga fillet into the hodgepodge and cook for another 10 minutes. Pour the hodgepodge on plates, decorate with lemon slices and fresh herbs.