Russian Fish Soup with Lime and Dill (Ukha)

By á-708

Ingredients

• For the stock:
• 8 cups (2 L) water
• 2 - 3 lbs (900 - 1350 g) fish trimmings (heads, tails, and bones of any white-fleshed fish)
• 2 onions, sliced
• 3 sprigs parsley
• 1 bay (laurel) leaf
• 6 whole black peppercorns
• Salt to taste
• For the soup:
• 1 lb (450 g) fish fillets: sea bass, striped bass, or any other white-fleshed fish
• 1 lime, thinly sliced
• 1 Tbs (15 ml) finely chopped fresh dill

Details

Servings 4

Preparation

Step 1

Combine the ingredients for the stock in a large pot and bring to a boil over high heat. Reduce the heat to low and simmer covered for 30 minutes. Strain the stock through a fine sieve or cheesecloth, pressing on the trimmings and vegetables to extract as much liquid as possible before discarding them. Return the stock to the pot and bring to a boil over high heat. Add the fish fillets and reduce the heat to low. Simmer just until the fish turns opaque and firm to the touch, 3 to 4 minutes. Serve garnished with lime slices and chopped dill. Serves 4 to 6.