Step 1 of 7
Fish Soup (Ukha)
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.
Step 2
Add the carrots and cook for about 4 minutes more, until they begin to soften.
Step 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.
Step 4
Lower the heat, cover, and cook for 10 minutes.
Step 5
Stir the millet in and give it 15 minutes more, until both the millet and the potato are soft.
Step 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.
Step 7
Scatter chopped dill or parsley over each bowl and serve.
