Fish Soup (Ukha)

Steps

1. In a medium pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 sliced onion and sauté until caramelized.
2. Incorporate 2 medium carrots and cook until they begin to soften, about 4 minutes.
3. Pour in 3 cups of fish stock, 3 cups of water, 4 large potatoes (diced), 3 bay leaves, and a sprinkle of black pepper. Season with salt and bring the mixture to a boil.
4. Once boiling, reduce the heat, cover, and simmer for 10 minutes.
5. Add millet and continue to cook for an additional 15 minutes, or until the millet and potatoes are tender.
6. Carefully add cubes of cod and salmon to the pot. Stir gently and bring the soup to a simmer, ensuring the fish does not overcook until the flesh is opaque and flakes easily.
7. Serve the soup garnished with freshly chopped dill or parsley.