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

   Dice the 720 g potatoes into small, even pieces; slice the onion and carrots. Cut the cod and salmon into bite-size cubes and keep them chilled while preparing the broth.

2. 02

   Heat the 30 ml olive oil in a pot over medium heat. Soften the onion for about 4 minutes, then add the carrots and cook for 3 minutes more. Add 720 ml fish stock, 720 ml water, the potatoes and three bay leaves. Bring to a boil, then simmer gently for about 20–25 minutes until a potato cube yields to a fork.

3. 03

   Lower the heat so the soup barely simmers. Add the cod and salmon and cook gently for roughly 4–6 minutes, depending on cube size, until opaque and easily flaked; the thickest piece should reach 63°C. Remove the bay leaves and divide the soup into seven bowls.