Cod and salmon poach gently in a clear broth with potatoes, carrots and a little millet, finished with fresh dill.
Gentle heat keeps Fish Soup (Ukha) clear and the chunks of fish intact. Millet adds body without turning the broth creamy, while potatoes make each bowl substantial enough for lunch.
Use boneless fillets and cut them into similar-sized pieces. The vegetables should be tender before the fish goes in, because the seafood needs only a short simmer at the end.
Method
Heat olive oil in a soup pot over medium heat. Cook onion for until softened, then carrots for until glossy.
Add fish stock, water, potatoes, bay leaves, peppercorns, millet and salt. Bring to a simmer, cover and cook over low heat for until millet and potatoes are tender.
Gently add cod and salmon. Simmer for until the fish reaches 145°F and flakes easily, stirring as little as possible.
Remove the bay leaves and stir in dill. Ladle carefully so the fish stays in generous pieces.
Forkue tips
- Tie the peppercorns in a small piece of cheesecloth if you prefer to remove them before serving.
Storing and reheating
Refrigerate for up to 2 days. Reheat gently without boiling, adding water if the millet has absorbed too much broth.
Kitchen gear
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Fish Soup (Ukha): FAQ
Can I use only one kind of fish?
Yes. Use the full weight of either cod or salmon; mixing them gives a balance of lean and richer pieces.
Can I leave out the millet?
Yes. The broth will be lighter, and the potatoes still make the soup filling. Cook them until tender before adding fish.
How do I store and reheat Fish Soup (Ukha)?
Refrigerate for up to 2 days. Reheat gently without boiling, adding water if the millet has absorbed too much broth.
How long does Fish Soup (Ukha) take?
About 1 hr in total: 20 min prep and 40 min cooking.
What do I need to make Fish Soup (Ukha)?
The key ingredients are onion, carrots, fish stock, potatoes, bay leaves and millet, plus pantry basics.
Any tips for Fish Soup (Ukha)?
Tie the peppercorns in a small piece of cheesecloth if you prefer to remove them before serving.
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