You will need
    • fish heads;
    • potatoes;
    • carrots;
    • bow;
    • fresh parsley;
    • black pepper;
    • Bay leaf;
    • salt.
Take 3-4 medium-sized fish headss, wash in cold water and be sure to remove the gills and eyes. In that case if you are using frozen headss, before cooking, do not defrost them, otherwise the ear will lose the taste. You can use for making goalss of several species of fish. Exception - the ear of headss red fish, other types do not add to it.
Pour water into the pan and dip it in fish headss, the water should completely cover. After the water comes to a boil, remove foam and reduce heat. Do not forget to remove the foam, cook headss and remove them from the pan. Disassemble them, remove all the bones, meat cut into small pieces and put time aside. If headsyou overcook, the meat will recede from the bone yourself, you will only strain the broth and remove from bone mass.
Carefully strain the broth and return to heat. Add peeled and chopped vegetables: grated on a coarse grater carrots, 3-4 medium potatoes, cut into small cubes or wedges (use only varieties with low starch content), roughly chopped 1-2 onions and a few leaves of Bay leaf and 5-6 peas of black pepper. If you want to give your ear a pleasant fragrance, put a few sprigs of fresh parsley. When the vegetables are ready, put it in your ear the fish meat, add salt to taste, cook for a few minutes, the ear is ready. In that case, if the ear is too fat, put spices such as nutmeg, saffron, ginger, anise, etc.