Try a simple "Chowder" made from leftover red fish, according to Margarita Simonyan's recipe

Greetings to all readers of my humble blog about different things and lovers of delicious food!

For many of you, I think it very often happens that pieces of lightly salted fish remain on the table after gatherings or even after breakfast. I try to eat fish at least 3-4 times a week because it is a very healthy product.

Yes, and meat cuts are also of different types remains uneaten. I will write about cold cuts and even show you what interesting and quick soups I cook.

So I decided to open with this publication a rubric about what delicious hot dishes can be prepared from these remaining pieces from the table. At least for lunch, at least for dinner, at least after breakfast, pick up in a container to work. They cook incredibly quickly, easily, and turn out to be flavorful and satisfying!

Between the lines, let me insert links to other posts from my channel:

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Today, in particular, I want to give a recipe for one American soup from Margarita Simonyan. All her admirers, I am sure, know about her period of study and life in America. I didn't particularly like anything American. It's just that our national cuisine, I think, is much healthier than all those American dishes that I have tried before. But at the suggestion of Simonyan, she found a recipe for herself that my whole family loved very much. I only cook it from the remaining slices of any red fish, always only in small portions, and there is not enough for additives. But whoever wants can cook it separately.

I will also note that I have already tried to cook it in pieces, and in the form of a cream soup with the help of a binder. So my family liked it more in the form of cream soup.

And instead of rewriting the recipe, I will simply quote Margarita Simonyan's recipe (spelling, punctuation marks without correction). First-hand, so to speak.

The sister asked what hot dish could be prepared from the lightly salted salmon slices left after breakfast. I advised her to chowder - a hearty thick American soup. ⠀

Fry a lot of diced onions in butter until transparent, pour in fish or chicken broth, but you can just water. ⠀

Add potatoes cut into small cubes, cook until the potatoes are ready, salt and pepper. ⠀

Add canned corn, salmon (any salted or smoked red fish can be used), season with flour and cream. ⠀

Here's a soup she turned out. Here my sister still ground it with a blender, but this is already her arbitrariness - I don't do that :) ⠀

How do you use fish slices, except for sandwiches?