Serves 4
65 min
Ukha-Inspired Fish and Vegetable Soup
Recipe GLPR5dd70d8def0836
A light and aromatic Russian-inspired fish broth enriched with salmon heads and trevally bones, then simmered with tender potatoes, carrots, and celery, finished with delicate pieces of fresh fish. Served hot and garnished with bright scallions and fresh parsley.
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Ingredients
2 medium Salmon heads
1200 g (600 g for broth, 600 g for soup) Trevally fillets
2 Garlic cloves
2 cups Potatoes, cubed
2 cups Carrots, cubed
½ cup Celery, sliced
to taste Salt
to taste Black pepper
for garnish Fresh scallions, thinly sliced
for garnish Fresh parsley, finely chopped
Directions
Place the salmon heads and trevally bones (reserving 600 g of fillet for later) in a large pot. Cover generously with water and bring to a boil over medium-high heat.
Add the garlic cloves and simmer over medium heat until the salmon heads are fully cooked and the meat is tender and opaque, approximately 15–20 minutes.
Carefully remove the cooked salmon heads from the pot with a slotted spoon, leaving the broth simmering. Once cooled slightly, pick all the meat from the bones, discarding any remaining bone fragments. Set the salmon meat aside.
Return the salmon bones to the pot and continue simmering for another 20 minutes to deepen the flavor of the broth.
Strain the broth through a fine-mesh sieve into a clean pot, discarding all bones and solids. Season generously with salt and pepper.
Add the cubed potatoes, carrots, and sliced celery to the strained broth. Return to a simmer and cook until the vegetables are nearly tender, approximately 10–15 minutes.
While the vegetables cook, cut the reserved 600 g of fresh trevally fillet into bite-sized cubes.
Add the cubed trevally to the simmering broth with the vegetables and cook for 5 minutes until just cooked through and opaque.
Gently stir in the reserved cooked salmon meat and simmer for another 5 minutes to warm through.
Taste and adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish generously with sliced scallions and fresh parsley. Serve immediately while hot.
