Sea Bass Head Ukha (Fish Soup)
A rich fish ukha made with fine sea bass! The perfect lunch! This fish soup is a one-of-a-kind dish that has all the must-have qualities of a fish soup along with an amazing flavor — with none of the muddy aftertaste you'd get from freshwater fish. A rich, clear broth, vegetables, and fresh herbs — the perfect lunch!
Bulochka
Recipe author
Sea Bass Head Ukha (Fish Soup)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
6 g
Fats 43 %
6 g
Carbohydrates 14 %
2 g
40 kcal
GI:
100
/
0
/
0
- The foundation of any ukha is fish. But this isn't just a dish — it's a way to save money and use up leftovers. Once you've bought a fine sea bass, you can break it down into fillets, the head, the tail, and the backbone. Use the fillets for any main dish, but what about the head and trimmings? They make a wonderful, rich, full-bodied ukha. The one thing not to forget while prepping the fish parts for the ukha is to remove the gills, or the soup may taste a bit bitter. Let's get started. Put the fresh or frozen (you don't have to thaw it first) head, backbone, and tail of the sea bass into a pot. Peel the onion and celery, wash them, and cut them into several large pieces. Add them to the pot. Wash the dill and parsley and shake off the excess water. Carefully pick off the leaves and set them aside to garnish at serving. Add the dill and parsley stems to the fish, onion, and celery in the pot. Add the allspice and salt there too, plus any other spices if you have particular preferences. Cover with water and set over high heat until it boils. As soon as the fish broth boils, lower the heat and skim off the foam, which will form over the first 5–7 minutes of cooking. Keep cooking the broth, covered, over low heat for 30 minutes. Then take it off the stove and be sure to strain it to get rid of the small bones and, at the same time, remove all the vegetables, herbs, and spices that have done their job. Pour the strained broth into a clean pot and return it to the heat. Peel and wash the potatoes and carrots. Cut the carrots into rounds or half-moons, depending on their diameter, and the potatoes into large pieces. Add the vegetables to the broth and cook over low heat until almost done. Season the ukha with salt and ground black pepper. If you don't have another use for the juicy bass fillet, you can slice it and add it to the ukha at this point. Cook for another 5–7 minutes and turn it off. Finely chop the parsley and dill leaves you set aside at the start. Ladle the sea bass head ukha into a bowl, garnish with the herbs, and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Celery root - 32 kcal/100g
- Sea bass - 79 kcal/100g
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