Fish Soup (Ukha)

What you need

Ingredients

Measured for 7 servings.

• 30 mlOlive Oil
• 120 gOnion
• 160 gCarrots
• 720 mlFish Stock
• 720 mlWater
• 720 gPotatoes
• 3 pcs (approx. 0.6 g)Bay Leaf
• 1 pcs (approx. 100 g)Cod
• 1 pcs (approx. 170 g)Salmon

Make it

Method

1. 01

   Weigh and prepare all ingredients for Fish Soup (Ukha): 30 ml Olive Oil, 120 g Onion, 160 g Carrots, 720 ml Fish Stock, 720 ml Water, 720 g Potatoes, 3 pcs (approx. 0.6 g) Bay Leaf, 1 pcs (approx. 100 g) Cod, 1 pcs (approx. 170 g) Salmon. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Carrots and the listed liquids, bring to a gentle simmer, and cook partly covered for about 35 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Fish Soup (Ukha) into 7 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.