Fish Soup (Ukha)

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a medium pot over medium-high heat.
2. Tip in the sliced onion and cook, stirring now and then, until it turns golden and slightly caramelised.
3. Add the carrots and cook until they begin to soften, about 4 more minutes.
4. Pour in the fish stock and water, then add the potatoes and bay leaves. Season with salt and bring to the boil.
5. Turn the heat down, cover the pot and let it cook for 10 minutes.
6. Stir in the millet and continue cooking for 15 more minutes, until the millet and potatoes are tender.
7. Lower the cod and salmon into the pot in cubes, then bring back to a gentle simmer.
8. Watch the fish closely as it cooks very quickly; it is ready once the flesh turns opaque and flakes apart easily.
9. Scatter over chopped dill or parsley just before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.