Fish Soup (Ukha)
A warming Russian-style fish soup (Ukha) with tender cod and salmon in a fragrant, clear broth brightened by dill—simple, rustic and comforting.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 tbsp olive oil
- 1 pcs, sliced onion
- 2 pcs, medium carrot
- 710 ml fish stock
- 710 ml water
- 4 pcs, large potato
- 3 pcs bay leaf
- 1 pcs cod
- 1 pcs salmon
Directions
- Heat the olive oil in a medium pot over medium-high heat.
- Add the sliced onion and cook, stirring occasionally, until the onion starts to caramelize.
- Add the carrots and cook until they begin to soften, about 4 minutes.
- Add the fish stock, water, potatoes, bay leaves and black peppercorns; season with salt and bring to a boil.
- Reduce heat, cover and cook for 10 minutes.
- Add the millet and cook for 15 minutes until millet and potatoes are tender.
- Gently add the fish cubes, stir and bring the soup to a simmer; cook until fish is opaque and flakes easily, taking care not to overcook.
- Garnish with chopped fresh dill or parsley before serving.