Poella with meat and fish

1 serving


Clean the fish, gut, cut off the head and tail and separate the meat from the bones. Pour calf bones and waste from fish (head, bones, skin, tail) with cold salted water, add a washed bunch of greens (leave a little) and cook over low heat for
1. 5-2 hours, removing foam if necessary. Strain the ready-made broth. At this time, cut the fish flesh into small pieces, drizzle with lemon juice and coat until tender in a small amount of vegetable oil and water. Put half of the speck cut into small pieces in a sauté pan and melt it, adding vegetable oil. Rinse the chicken, cut into small pieces, grate with salt, put in a warmed pan with a mixture of fats and fry until a ruddy crust appears. Then pour in a small amount of water and simmer the bird until tender. Rinse veal and pork, clean from films and tendons, cut into small cubes, fry in a mixture of fats, add a little water, salt, ground pepper and simmer until tender. Remove the stalk from the sweet pepper, clean the seeds through the resulting hole, rinse thoroughly and cut into thin rings. clean the onion, rinse, cut into rings, put in a pan with melted remains of speck, fry until light yellow, pour in bell pepper and fry, stirring, for another 5 minutes. Then add the washed and dried rice and simmer over a very low heat for 5 minutes. After that, put the rice with vegetables in a saucepan, pour half of the hot strained broth, salt, sprinkle with ground pepper and cook over a low heat until the rice swells. Scald the tomatoes with boiling water, remove the skin, and cut the flesh into wedges. Pour the rest of the stock into a saucepan of soup, put the tomatoes, pieces of fish, meat and chicken and cook for 10 minutes. Then add the fluidized green peas, crushed greens and put the pan for 5 minutes in the heated oven. Serve the poet hot