Lingcod Ukha
Description
The recipe won't take much time. Pelengas contains plenty of phosphorus, which is so important for the human body. Pelengas meat is very tender and tasty. Despite its considerable fat content, this fish makes the broth aromatic and only slightly rich. And lastly, it has almost no small bones, which is especially important when you have children or elderly people in the family. A few more words about preparing fish soup from any fish. To make the soup clear and not cloudy, I first cook the fish broth and only then add the vegetables. Many do it the other way around—boiling vegetables in water first and then adding fish to the pot. This makes the soup cloudy. How to proceed is up to you.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Clean the fish, gut it, rinse and cut into portion pieces. Place in a pot.
- 3
Step 3
Pour water over the saffron cod and place the pot on the stove.
- 4
Step 4
Over the lowest heat, bring the fish and water to a boil, skim off the foam, and continue cooking for 15–20 minutes.
- 5
Step 5
Remove the boiled fish from the pot and set it aside on a plate for now.
- 6
Step 6
Strain the fish broth. Add diced potatoes and begin cooking the fish soup.
- 7
Step 7
Finely chop the carrots and onion and place them in a frying pan with sunflower oil.
- 8
Step 8
Sauté the vegetables lightly in a frying pan.
- 9
Step 9
Place the onion and carrots in a pot with the broth.
- 10
Step 10
Add bay leaf, coriander, salt, and pepper.
- 11
Step 11
Cook the fish soup until the vegetables are done. At the end, add chopped parsley or dill. Place the boiled fish into the pot.
- 12
Step 12
The pike-perch soup is ready. When serving, place a piece of fish in each bowl.