Irish ear

Eviscerate the fish, clean, cut off the head and fins. Cut the fish along in half, remove the bones of the ridge, cut the fish fillet into cubes. Put the head, ridge and fins in the water, salt, cook for 30 minutes. Peel and cut the bulb onions, peel and dice the potatoes. Scald the tomatoes with boiling water, peel from the skin and seeds, finely chop the flesh. Grate nutmeg. Fry the onions on a grin. Fry the fried onions, potatoes, tomatoes, nutmeg, black pepper, pour thyme into the strained fish decoction, salt and cook for 30 minutes. Then put the fish pieces, cook until tender. At the end of the cook, put the crushed dill and parsley greens, boil for a few minutes and add sour cream. Serve hot, with the croutons finely chopped.