Fish & Potato Selyanka
|Halibut steaks/Greenland turbot fillets||2 Pound|
|Homemade chicken broth/1 large can (49 1/2 ounce) regular-strength chicken broth||6 Cup (96 tbs)|
|Thin skinned potatoes||1 Pound, peeled and cut into 1/2-inch cubes|
|Onion||1 Large, finely chopped|
|Dry dill weed||1 Teaspoon|
|Onion||1 Medium, chopped (Mild Red / White)|
|Butter/Margarine||6 Tablespoon, melted|
Rinse fish, pat dry, and place in a 4- to 5-quart pan.
Cover and bring to a boil over medium heat; then reduce heat and simmer until fish flakes readily when prodded with a fork in thickest part, 2 to 4 minutes.
Set aside for at least 20 minutes; or let cool completely, then cover and refrigerate fish in broth to intensify the fish flavor.
Lift out fish with a slotted spoon.
Remove and discard skin and bones; cut fish into bite-size chunks.
Return pan with broth to high heat.
Add potatoes, the large chopped onion, and 1 teaspoon of the dill weed.
Boil, covered, until potatoes mash easily, about 15 minutes.
Add fish and heat through.
Ladle soup into bowls.
Offer chopped red onion, melted butter, salt and pepper, and additional dill weed to add to individual servings.