Description
Fish Soup, also known as Ukha, is a simple, nourishing soup made with fish, potatoes, carrots, and a flavorful homemade fish stock. Made with fish heads and tails for a rich broth or fish fillets for a quicker version, this comforting seafood soup is finished with fresh lemon juice and dill.
Ingredients
- For the Fish Stock:
- 2 pounds fish heads, tails, or fish fillets
- 4 quarts filtered water
- 1 large yellow onion, peeled and halved
- 4 bay leaves
- 1 tablespoon sea salt
- For the Fish Soup:
- 5–6 large Yukon Gold potatoes, diced
- 3 medium carrots, peeled and sliced
- 1 lemon, for juice and serving
- 4 sprigs fresh dill or scallions, for garnish
Instructions
- Make the fish stock with fish heads or tails: Rinse the fish heads or tails thoroughly and place them in a large stockpot. Add the halved onion, bay leaves, and sea salt. Pour in enough water to barely cover the ingredients.
- Bring the stock to a gentle simmer over medium heat. Reduce the heat and simmer gently for about 20 minutes, keeping the liquid from boiling vigorously.
- Strain the broth through a fine-mesh sieve into a clean stockpot. Pick out any edible fish meat, discard the bones and carcass, and return the fish meat to the broth.
- For a quick fish stock using fillets: Place the rinsed fish fillets in a medium stockpot with the onion, bay leaves, and salt. Add water until the ingredients are about two-thirds covered. Bring to a gentle simmer and cook for approximately 10 minutes, or until the fish is cooked through.
- Remove the fish and onion from the pot. Once the fish is cool enough to handle, remove the skin and flake the meat with a fork. Discard the onion and skim any visible impurities from the broth.
- Cook the vegetables: Add the diced potatoes and sliced carrots to the prepared fish stock. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, about 6–10 minutes.
- Add the fish: Return the cooked fish meat to the pot and simmer gently for another 2–3 minutes, just long enough to heat it through.
- Finish and serve: Remove the soup from the heat. Squeeze in fresh lemon juice to taste and garnish with chopped dill or scallions. Serve hot with lemon slices.
Notes
- Fish heads and tails: For a more robust, traditional fish stock, use 3–4 pounds of fish heads and tails.
- Quick version: Use 2–3 fish fillets weighing about 6 ounces each. Simmer until cooked, remove and flake the fish, then use the broth to cook the vegetables.
- Strain the broth: Straining is recommended when using fish heads and tails to remove bones and unwanted particles. It is generally less necessary when using boneless fillets.
- Avoid overcooking: Add the cooked fish toward the end and simmer gently to keep it tender.
- Seasoning: Adjust the salt and lemon juice to taste. Add fresh dill or scallions just before serving for the best flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop and avoid a vigorous boil.
- Yield: Makes 6 servings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Seafood, Soup
- Method: Stovetop
- Cuisine: American, European, Russian