Tasty classic ear - a proven recipe 🥣

Kitchen appliances and utensils: wood stove / stove, cauldron, fish scraper, deep bowl, knife, kitchen board, gauze, spoon, serving plate.

Ingredients

Step cooking

1. First you need to clean all the fish: 2 pcs. river pike perch, 1 pc. crucian, 4 pcs. scrubbers from scales, take out the insides, wash well and cut into portioned pieces. You can use absolutely any fish, but with the river it turns out tastier and more aromatic. The more fish you add to your ear, the broth will come out saturated.
   
2. We keep fish heads, be sure to remove the gills from them. It is due to the addition of fish heads and tails to the ear, the ear has a unique taste. In order to prevent the heads from boiling over during cooking and it is convenient to remove them from the fish soup, put the heads in gauze and tie it.
   
3. 7 pcs peel medium-sized potatoes, wash and cut into large pieces. We put potatoes at the bottom of the cauldron, put gauze with heads on top.
   
4. Add one peeled whole onion and one onion in the peel, rinsing it first or removing the topmost layer of the peel.
   
5. Pour all the ingredients with 10 liters of water, look at the size of your pot or cauldron, the main thing is that all products are covered with water.
   
6. Next, add 2 pcs. bay leaves, 20 pcs. black pepper peas.
   
7. We clean one large carrot and cut it into large cubes, send it to the cauldron.
   
8. The most delicious and fragrant ear is the one that is cooked in the fresh air in a cauldron on a wood stove. But in the absence of such an ear, you can cook on the stove, it will turn out no worse. We put the cauldron on the stove and bring the water to a boil. When the water boils - do not forget to remove the foam, it must be removed as it is formed so that the broth turns out to be clean and transparent. If for some reason you forgot to remove the foam and it sank to the bottom, add a glass of cold water and it will immediately rise to the surface again. After boiling, the ear must be salted to taste.
   
9. After boiling, cook the ear over low heat for 55 minutes, then take out the onions, fish heads in gauze and bay leaf.
   
10. We put all prepared pieces of fish into the cauldron, bring the ear to a boil again and cook for 15 to 20 minutes until the fish is completely ready.
    
11. Meanwhile, cut a bunch of parsley and a bunch of dill not too finely.
    
12. For aroma and additional taste pour 100 ml of cognac, mix.
    
13. Squeeze half the lime into the ear. Instead of lime, you can use lemon.
    
14. We try the ear for taste and additives as needed. Add chopped greens, cover the cauldron with a lid and cook for another 5 minutes.
    
15. From the prepared soup we take out all the pieces of fish on a separate plate and serve separately.
    
16. We spread the ear on plates and invite everyone to the table. Enjoy your meal!
    

Video recipe

Look at the attached video recipe where you will see what ingredients you will need, what is the sequence of adding all the products. Enjoy watching!