Fish Soup (Ukha)

Ingredients

• 2 tbspolive oil
• 1onion, sliced
• 2carrots, medium, sliced
• 3 cupfish stock
• 3 cupwater
• 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. Add the onions and cook, stirring occasionally, until starting to caramelise. Add the carrots and cook for about 4 more minutes until starting to soften.

2. 2

   Add the stock, water, potatoes, bay leaves and black peppercorns. Season with salt and bring to the boil. Reduce heat, cover and cook for 10 minutes.

3. 3

   Add the millet and cook for 15 more minutes until the millet and potatoes are cooked through.

4. 4

   Gently add the fish cubes. Stir and bring to a simmer. Cook just until the flesh is opaque and flakes easily — the fish cooks very quickly.

5. 5

   Garnish with chopped fresh dill or parsley and serve.