|Onion||1 Medium, thinly sliced|
|Cucumber||1 Medium, peeled and coarsely chopped|
|Tomatoes||2 Medium, peeled and cut in pieces|
|Shrimp||2 1⁄2 Ounce|
|Canned mussels||2 1⁄2 Ounce (1 Can)|
|Gherkin||1 , thinly sliced|
|Pitted ripe olives||5 , sliced|
|Fresh dill||1 Teaspoon|
Prepare fish fillets.
To prepare fish broth: cover fish heads, bones and fins with boiling salted water in a saucepot.
Add soup greens and cook 45 to 50 minutes.
Cook sliced onion in heated butter in a saucepot about 8 minutes; do not brown.
Add cucumber and tomato and simmer 10 minutes.
Pour in strained stock and season to taste with salt and white pepper.
Heat to boiling, add fish (cut in pieces) and cook gently until fish is done.
Add shrimp (or pieces of lobster meat) and mussels and simmer several minutes.
Mix in the sliced gherkins, ripe olives and capers.
Add thin lemon slices (halved) and fresh dill.
If desired, garnish with thick sour cream or serve cream separately.