Fish Soup (Ukha)

Instructions

1. 1

   Sauté Onions in Olive Oil

   7 min

   Begin by heating 2 tablespoons of olive oil in a medium-sized pot over medium-high heat. Once the oil shimmers, add 1 sliced onion and sauté it until it becomes golden brown and caramelized, which should take about 5-7 minutes. This process adds a rich flavor base to your soup.

2. 2

   Add Carrots and Cook

   4 min

   Next, introduce 2 medium carrots, peeled and diced, to the pot. Stir them in and let them cook for approximately 4 minutes or until they start to become tender, enhancing the soup's sweetness and texture.

3. 3

   Combine Liquids and Potatoes

   5 min

   Pour in 3 cups of fish stock and 3 cups of water to the pot. Then, add 4 large potatoes that have been diced, 3 bay leaves, and a pinch of black pepper. Season with salt to taste, then increase the heat to bring the mixture to a rolling boil, which should take about 5 minutes.

4. 4

   Simmer the Base

   9 min

   Once the soup reaches a boil, reduce the heat to low, cover the pot with a lid, and allow it to simmer gently for about 10 minutes. This step helps meld the flavors together and softens the potatoes.

5. 5

   Incorporate Millet

   14 min

   After simmering, add millet to the pot and stir well. Continue cooking for an additional 15 minutes, or until both the millet and diced potatoes are tender, ensuring the grains are cooked through and the soup thickens slightly.

6. 6

   Add Fish and Simmer

   6 min

   Carefully introduce cubes of cod and salmon to the simmering soup. Stir gently and maintain a simmer, watching for the fish to cook thoroughly until the flesh turns opaque and flakes easily with a fork, which should take about 5-7 minutes.

7. 7

   Garnish and Serve

   2 min

   Ladle the soup into bowls and garnish with freshly chopped dill or parsley to add a burst of color and flavor. Serve hot for a comforting meal that highlights the freshness of the fish.

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