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The ear of catfish heads

Catfish Head Fish Soup (Ukha)

Catfish head fish soup is a wonderful first course for the whole family. Made from a catfish head, it comes out very aromatic, lean, and tasty. The simple method and easy-to-find ingredients make it doable even for beginner cooks. It turns out delicious and easy!

Natalia Tsybulskaya

Recipe author

Composition / ingredients

Servings:

Catfish

300

Carrot

Onion

Potato

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 38 % 9 g

Carbohydrates 25 % 6 g

141 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather all the ingredients. It's best to use chilled fish—frozen has far fewer nutrients. Besides the head, you can use other parts of the fish; the tail and fins are great. Any vegetable oil works, from olive to canola.
Step 2:

Cut off the fish's head. Be sure to remove the gills—if you don't, the broth will turn bitter. Then rinse the fish head and any other parts you're using well.
Step 3:

Cover with filtered water and bring to a boil over low heat. I recommend filtered water rather than tap water.
Step 4:

Peel the potatoes and cut them into medium cubes.
Step 5:

Simmer the fish for about 15 minutes after it comes to a boil, over low heat with the lid on.
Step 6:

After that time, take the fish out of the broth and let it cool. At this point you can add bay leaf, peppercorns, or other favorite seasonings to the broth if you like. Keep the soup simmering on low heat.
Step 7:

Add the potatoes. Continue cooking, covered.
Step 8:

Meanwhile, peel the onion and carrot. Dice the onion and coarsely grate the carrot.
Step 9:

Heat the oil in a skillet, add the carrot and onion, and sauté for about 5–7 minutes, until the onion turns golden.
Step 10:

Add the sautéed vegetables to the soup. Cover and continue cooking for about 10 more minutes, until the potatoes are fully tender.
Step 11:

Pick the cooled fish off the bones, cut the flesh into small pieces, and add it to the soup pot. Season with salt right at the end.
Step 12:

Serve the soup right away. Enjoy!

Catfish isn't a very common fish here and can be hard to find in stores. But if you do come across it, I highly recommend making this fish soup. It's a lean, light first course that both adults and kids will enjoy—catfish has almost no bones. Despite the notion that catfish are scavengers, this fish has a pleasant smell and plenty of nutrients. Enjoy!