Russian: Ukha (Fisherman’s Soup)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 2 lbs leftover fish trimmings (heads, tails, bones) (optional)
• 2 salmon heads
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 teaspoons shrimp bouillon (or powder) (approx)
• Salt and pepper to taste
• 1 medium carrot, thinly sliced
• 6 baby potatoes, quartered (approx)
• ¼ cup parsley, chopped (for garnish)
• ¼ cup dill, chopped (for garnish)

Procedure:

1. Make the fish broth (if using): boil the fish trimmings in about 2 cups of water for at least 30 minutes; strain broth and set aside; toss trimmings
2. Steam salmon heads with about 2 cups of water for about 30 minutes; set aside heads; retain steaming broth in a bowl
3. In a soup pot, saute onions in olive oil until soft (about 5 minutes)
4. Add garlic and saute briefly
5. Add fish broth and steaming broth, boil to reduce liquid to about 2 cups
6. Taste broth, then add shrimp bullion and/or water (if needed)
7. Season with salt and pepper
8. Add carrots and potatoes, simmer for about 15 minutes
9. Add salmon heads and simmer briefly until warmed
10. Divide soup into 2 bowls, garnish with parsley and dill (if desired)