Fish Soup Oukha

You need at least three kinds of fish to make this recipe and use either salt- or freshwater fish, but combining both kinds is ideal for a more flavorful broth. A very popular dish in Russia, Oukha (also spelled ukha or uha) is a traditional soup that was prepared by fishermen over open fire in the woods using the fresh catch of the day. Small young fish are commonly used to make the broth together with the head and bones of the larger fish, which are filleted. The fish filets are then cooked in the savory fish broth and the soup is served sprinkled with fresh aromatic herbs. One of the easy fish recipes you can cook at home.

Eating fish at least once a week is recommended for a healthy and balanced diet, and also helps to keep the mind working in a good condition. This scrumptious Russian soup condenses the various and nuanced flavors of different kinds of fish creating an extraordinary dish. It is a quite filling soup that can be served as a main dish together with warm toasted bread. Traditionally, ukha is served with a side dish of mini fish dumplings or mini fish pies called kulebiak.

Difficulty Level

Average

Ingredients

2 ½ lbs. turbot, halibut, bream, or perch

2 onions (sliced)

1 celery stalk (sliced vertically into thin pieces)

4 oz. chives

6 peppercorns

2 tablespoons butter

2 parsley sprigs

1 bay leaf

2 teaspoons salt

Preparation Instructions

Cut the fish into fillets. Reserve the bones.

In a saucepan, place 2 lbs. of the fish, along with the fish bones, and 8 cups of water. Bring to a boil. Add the onion, celery, bay leaf, peppercorns, parsley, and salt. Simmer for 1 hour.

Strain the soup. Cut the remaining raw fish fillets into bite-sized pieces. Season with salt and pepper. Place a skillet over medium high heat and melt the butter in it. Add the bite sized fish pieces and cook until tender and no longer pink.

Place the fish filets in a bowl. Pour soup over and sprinkle chives on top. Serve warm.