Fish Soup (Ukha)

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 carrots
• 3 cup fish broth
• 3 cup water
• 4 potatoes
• 3 bay leaf
• ½ tsp black peppercorns
• 1 tsp salt
• ¼ cup millet
• ¾ lb cod fillet
• ¾ lb salmon fillet
• 2 tbsp fresh dill (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Heat olive oil in a large pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until caramelized.
2. Add chopped carrots and cook for about 4 more minutes until softened.
3. Pour in fish broth and water. Add diced potatoes, bay leaves, black peppercorns, and salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
4. Stir in millet and continue to cook for 15 minutes, or until millet and potatoes are tender.
5. Gently add the cubed cod and salmon to the simmering soup. Cook until the fish is opaque and flakes easily, about 3-5 minutes, being careful not to overcook.
6. Remove bay leaves before serving.
7. Garnish with fresh chopped dill or parsley, if desired, and serve hot.