Jellied fish


  • 1 kg of fish
  • 1 bulb onion
  • 1 parsley root
  • 1 celery root
  • 1 bay leaf
  • 4-6 black eyed peas
  • 1/4 glass of vinegar
  • 1-2 tsp of gelatin
  • salt – to taste
  • sugar – to taste
  • cloves


Scale fish and cut it into pieces. Do not cut off the fish skin. Place heads, fins and fish bones in a pan. Pour them with water, bring to boil and scum. Add cut parsley, celery, and bulb onion. Put bay leaf, cloves, pepper and salt in the pan. Mix everything thoroughly. Boil for 60 minutes. Then filter the broth, bring it to boil and add fish. Boil it for 15 minutes (approximately). Do not overcook.

Place fish in the bowls and cool. Add vinegar, sugar and soaked in the water gelatin to the broth. Heat the broth until gelatin dissolves completely. Filter the broth and cool it to the room temperature. Pour fish with the broth and put it in the fridge. Serve in twenty-four-hours.

Enjoy your meal!