Eastern European Fish Soup (Ukha) with Olive Oil, 1 sliced Onion, 2 medium Carrots. Ready in 30 minutes.
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Ingredients
- •2 tbs Olive Oil
- •1 sliced Onion
- •2 medium Carrots
- •3 cups Fish Stock
- •3 cups Water
- •4 large Potatoes
- •3 Bay Leaf
- •1 Cod
- •1 Salmon
Instructions
- 1
In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
- 2
Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
- 3
Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
- 4
Garnish the soup with chopped fresh dill or parsley before serving.
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