Fisherman's Soup (Ukha)
A clear fish broth rather than a chowder. Any whole fish works — snapper, trout, bass, salmon.
Ingredients
- 1 whole fish, 1–1½ lbs, cleaned
- 10 cups water
- ½ tablespoon whole black peppercorns
- 3 dry bay leaves
- Salt, to taste
- 1 large onion, chopped
- 3–4 carrots, peeled and sliced
- 3–5 celery stalks, sliced
- 3 medium potatoes, peeled and chopped
- ½–1 tablespoon fresh parsley, finely chopped
- ½–1 tablespoon fresh dill, finely chopped
Instructions
Put the whole fish in a stockpot with the water, peppercorns, bay leaves and salt. Vegetable scraps can go in too if you have them.
Bring to a boil, then lower the heat and simmer 20 minutes, until the fish is cooked through.
Strain the broth through a fine mesh sieve and discard the solids.
Let the fish cool enough to handle, then pick the meat off the skin and bones and set it aside.
Return the broth to the pot and add the onion, potatoes, carrots and celery. Add a little water if you want it thinner. Season with salt and pepper.
Bring to a boil, lower the heat and simmer 15–20 minutes, until the vegetables are tender.
Add the fish back in along with the herbs and serve straight away.
Notes
Keeps 5–7 days refrigerated.