Fish Soup (Ukha)

Method7 steps · about 45 min

1. 1

   Step 1: Peel and thinly slice the medium onion (1 medium). Heat all the olive oil (2 tbs) in a pot large enough for the complete soup over medium-high heat. Cook the actual sliced onion, stirring occasionally, until it starts to caramelise.

   Uses 2 tbs Olive Oil · 1 medium onion, thinly sliced in step 1

2. 2

   Step 2: Peel and thinly slice both medium carrots (2 medium). Add all of them to the actual cooked onion and cook for about four more minutes until the carrots start to soften.

   Soften sliced carrots in cooked onion · 4 minUses The complete actual onion pan · 2 medium carrots, thinly sliced in step 2

3. 3

   Step 3: Peel and cube all four medium potatoes. Add them to the cooked onion-carrot base with all four cups fish stock, four cups water, three bay leaves and ten black peppercorns. Season with salt to taste and bring to a boil.

   Uses The complete actual cooked vegetable base · 4 cups prepared fish stock · 4 cups water for ukha soup · 4 medium potatoes, peeled and cubed in step 3 · 3 Bay Leaf · 10 black peppercorns · Salt for soup, to taste

4. 4

   Step 4: Reduce the heat, cover and simmer the actual soup for ten minutes. Add all one-third cup dry millet (⅓ cup) and simmer for fifteen more minutes, until the millet is cooked and the potatoes are tender; continue if needed to reach both endpoints.

   Potato simmer 10 min, then millet simmer 15 min · 25 minUses The complete actual soup pot · ⅓ cup dry millet

5. 5

   Step 5: Remove any skin or bones from both fresh fish fillets and cut all the cod and salmon into about three-quarter-inch cubes. Gently add these actual prepared raw fish cubes to the complete cooked potato-millet soup. Stir carefully so the cubes are submerged and bring back to a gentle simmer.

   Uses All actual cooked soup · ½ lb fresh cod fillet, boned and cubed in step 5 · ½ lb fresh salmon fillet, boned and cubed in step 5

6. 6

   Step 6: Simmer gently only until the fish flesh is opaque and flakes easily with a fork, checking without breaking up all the pieces. Take the pot off the heat as soon as the fish is cooked through; it will continue cooking in the hot broth.

   Uses The complete actual fish soup

7. 7

   Step 7: Wash and chop the fresh dill. Remove the three bay leaves from the actual finished soup and garnish with the prepared dill. Serve as six portions, warning that the whole peppercorns remain in the broth.

   Uses All actual finished soup · 1 handful fresh dill, washed and chopped in step 7