Fish — 1,5 kg, water — 1,75 l, onion — 150 g, carrots — 20 g, parsley — 50 g, a parsnip — 50 g, potatoes — 100 g, a tarragon — 20 g, bay leaf, fennel, black pepper peas.
To put the potatoes cut on four parts, the heads and tails of fish, small cut onions, carrots and parsley cut by straws in the added some salt boiled water and to cook on weak fire of 20 min., then to remove foam, to filter, put bay leaf, pepper and to boil 5 more min. To strengthen fire and to lower the fish cleaned and cut on large pieces (width of 4 — 5 cm) in ready broth, to cook her on moderate fire (15 — 16 min.), without allowing to boil strongly, at the end, if it is necessary, to dosolit, fill up with greens of parsley, fennel, a tarragon, to remove from fire, to close a cover and to allow to be drawn within 7 — 8 min.
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