2 cups (400 ml) decoction fish or fish broth
50 g salo
1 tbsp (10 g) flour
1 tbsp (10 g) chutney
Salo cut into cubes and fry lightly. Add the cleaned and finely chopped onion and bell pepper and sauté until soft. Sprinkle with flour and paprika and pour broth. Boil and simmer. After softening them add chopped pickle, chutney and chopped hard-boiled egg. For flavor can add a few drops of white wine or cognac.