Ukha — a clear, light Russian fish soup of cod and salmon simmered with potato, carrot and bay. A pure, comforting bowl finished with fresh dill.
- 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
Tags:
SoupVideo
Preparation
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until starting to caramelise, then add the carrots and cook until starting to soften, about 4 minutes more.
- Add the stock, water, potatoes, bay leaves and black peppercorns. Season with salt and bring to the boil, then reduce the heat, cover, and cook for 10 minutes. Add the millet and cook for 15 minutes more, until the millet and potatoes are cooked.
- Gently add the fish cubes, stir, and bring to a simmer — the fish cooks very fast, so don't overcook; it's done when opaque and flaking easily.
- Garnish with chopped fresh dill or parsley before serving.
