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Fish soup of chum salmon ear

Salmon Fish Soup (Ukha)

A tasty, wholesome soup for the whole family. A true ukha (fisherman's soup) can really only be made right on the riverbank, with the fish you just caught — so at home we'll make a hearty fish soup instead. Use any salmon you like: chum, sockeye, coho, or pink salmon all work well.

Irinaprimorochka

Recipe author

Composition / ingredients

Servings:

Chum salmon

Potatoes

350

Onion

300

Carrots

100

Corn grits

Vegetable oil

Green onion

Dill

Parsley

Salt

Peppercorns

Ground red pepper

Bay leaf

Water

2500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 18 % 2 g

Carbohydrates 36 % 4 g

54 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Here's everything you'll need. You can use fish that's already been cleaned and filleted; I bought a whole 2-pound (1 kg) fish.
Step 2:

Scale the fish, gut it, and cut it into fillets. Be sure to remove the gills from the head.
Step 3:

Put the head, tail, backbone, belly flaps, and fins in a pot. Add salt, the peppercorns, the bay leaf, and half an onion.
Step 4:

Cover with cold water. Bring to a boil over high heat and skim off the foam. Lower the heat to a minimum, cover, and simmer for 40 minutes. A properly made broth will be perfectly clear.
Step 5:

Dice the other half of the onion and cut the carrots into thin rounds.
Step 6:

Sweat them in vegetable oil until soft and translucent. Don't let them brown.
Step 7:

Put the diced potatoes in a separate pot, pour in the strained broth, and bring to a boil. Add the rinsed corn grits and the sautéed vegetables, then cook over low heat for half an hour.
Step 8:

Now add the fish fillet, cut into serving-size pieces, to the simmering soup and cook for about ten minutes.
Step 9:

Sprinkle in the chopped herbs and add the spices. Let the soup rest for 10–15 minutes.
Step 10:

Ladle into bowls and serve. Enjoy!