Fish Soup (Ukha)

Ingredients

• 2 tbspolive oil
• 1onion, sliced
• 2carrots, medium, sliced
• 3 cupsfish stock
• 3 cupswater
• 4potatoes, large, peeled and chopped
• 3 leafbay leaves
• 1cod, fillet or portion
• 1salmon, fillet or portion
• millet
• black peppercorns
• dill, or parsley, chopped, to garnish

Method

1. 1

   Heat the olive oil in a medium pot over medium-high heat and cook the sliced onion, stirring now and then, until the edges start to caramelize.

2. 2

   Add the carrots and cook for about 4 minutes more, until they begin to soften.

3. 3

   Pour in the fish stock and the water, add the chopped potatoes, the bay leaves and the peppercorns, season with salt and bring it to the boil.

4. 4

   Lower the heat, cover, and cook for 10 minutes.

5. 5

   Stir the millet in and give it 15 minutes more, until both the millet and the potato are soft.

6. 6

   Cut the cod and salmon into cubes, lower them gently into the pot and bring it back to a bare simmer. They are ready as soon as the flesh turns opaque and flakes.

7. 7

   Scatter chopped dill or parsley over each bowl and serve.