Fish Head Soup - Ukha
Ukha (Уха) is Russian fish head soup, made in a rustic, wood fire tradition, but this recipe is easily made in the kitchen too! A rustic and nourishing soup, steeped in tradition and full of flavor (and a tiny bit of vodka).
Servings 4 people
Ingredients
Fish Head Broth
- 1 large Salmon/trout frame bones, including head and tail
- 1 onion peeled and cut in half
- 1 carrot optional
- 1 teaspoon whole peppercorns
- 12 cups water
Ukha Fish Soup
- 3 medium potatoes peeled and cubed
- 3 bay leaves
- 1 lb (500g) Salmon and Perch fillets boneless and skinless
- 1 shot Vodka optional
- bunch of dill
- chopped green onion as garnish optional
- salt and pepper to taste
Instructions
Fish Head Broth
- Make Fish Broth - in a large pot, put the Salmon frame and head, onion, 1 teaspoon of salt and whole peppercorns and bring to a boil. Reduce heat and simmer for 45 minutes. Skim off any impurities.
- Strain - place cheesecloth inside a colander (over a large bowl) and strain the soup. The cheesecloth ensures the broth is clear and free of impurities. Discard the Salmon bones.
Ukha Fish Soup
- Boil Potatoes - return fish stock to the pot and add the chopped potatoes and bay leafs. Cook for about 10 minutes, or until the potatoes are soft.
- Add Fish - cut the boneless Salmon and Perch pieces into chunky 2" pieces and add to the soup. If the pieces are cut too small and thin, they will fall apart. Cook for about 10 minutes.
- Season - add chopped dill, optional vodka, season with salt and pepper according to taste. This recipe loves black pepper.
- Garnish - sprinkle with chopped green onion or parsley.