Fish Soup (Ukha)

Seafood · Russian classic.

Ingredients

• 2 tbs Olive Oil
• 1 sliced Onion
• 2 medium Carrots
• 3 cups Fish Stock
• 3 cups Water
• 4 large Potatoes
• 3 Bay Leaf
• 1 Cod
• 1 Salmon

Method

1. Heat the pan — In a medium pot, heat the olive oil over medium-high heat.
2. Stir — Add the onions and cook, stirring occasionally until the onions start to caramelize.
3. Add ingredients — Add the carrots and cook until the carrots start to soften, about 4 more minutes.
4. Add ingredients — Add the stock, water, potatoes, bay leaves, and black peppercorns.
5. Bring to a boil — Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes.
6. Add ingredients — Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
7. Simmer — Gently add the fish cubes. Stir and bring the soup to a simmer.
8. Continue cooking — The fish will cook through very fast, so make sure to not overcook them.
9. Continue cooking — They are done when the flesh is opaque and flakes easily.
10. Prep and chop — Garnish the soup with chopped fresh dill or parsley before serving.

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• Beef stroganoff
• Blini Pancakes
• Cabbage Soup (Shchi)
• Lamb Pilaf (Plov)
• Potato Salad (Olivier Salad)
• Strawberries Romanoff