Red fish soup
Origin of the recipe
This red fish ukha recipe is incredibly simple and accessible even to beginners, but there are some nuances. To ensure a rich broth, you first simmer the fatty and bony parts of the fish that aren't eaten—the head and tail—in it. Then, in the strained broth, cook the delicious fish pieces. This ukha is delicious even without vegetables; it's closest to the fisherman's version of this dish.
What do you need for cooking?
Ingredients
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Red fish
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Onion
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Salt
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Bay leaf
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Black pepper
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Allspice
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Dill
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Water
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- Sieve
Want to make a delicious and flavorful red fish soup? We've prepared a simple recipe with detailed step-by-step instructions! Learn how to cook fish properly to ensure a rich broth and a rich, creamy soup. Perfect for a family lunch or dinner!
Step-by-step recipe
Step 1:
Clean the fish, remove the head and tail, and cut the carcass into pieces.
Step 2:
Pour water into a saucepan, add the fish head, bring to a boil and cook for 5 minutes.
Step 3:
Add the fish tail and the whole peeled onion to the pan. Simmer for 20 minutes over low heat.
Step 4:
Remove the pan from the heat, remove the tail, head and onion, strain the broth.
Step 5:
Bring the broth to a boil, add the fish pieces, bay leaf, allspice, salt and pepper to taste.
Step 6:
Cook for 10 minutes over low heat.
Step 7:
Add finely chopped dill, cover and let sit for 15 minutes.
Cooking tips
Salmon, pink salmon or trout are suitable for this fish soup.
If desired, you can add 30-50 ml of vodka along with the dill – it will make the fish soup more aromatic.
