Sculpin Fish Soup

Description

The recipe won't take much time. As I've already mentioned, it's commonly believed that the best ukha (fish soup) is made from river fish, and it's preferable to use several varieties. However, ukha made from lumpfish is also very tasty. The meat of this sea fish is delicious not only when fried or baked, but also when boiled. Making ukha from lumpfish is easy—shall we give it a try? Pour into bowls and serve.

Instructions

1. 1

   Step 1

   Thoroughly clean the fish, removing the innards and scales, and take out the gills. Cut off the head, tail, and fins. Cut the remaining fish into small portion-sized pieces.

2. 2

   Step 2

   Place the head, tail, and fins in a pot, add an unpeeled onion, and pour in water (about 1.5–2 liters). Bring to a boil, then simmer for about 20 minutes.

3. 3

   Step 3

   Meanwhile, peel the potatoes and cut them into small cubes. Peel the remaining onion and chop it into small cubes.

4. 4

   Step 4

   We will add raw onion to the soup, and if you don't like boiled onion, you can sauté it in a small amount of oil.

5. 5

   Step 5

   Strain the fish broth, place it on the stove, and bring to a boil.

6. 6

   Step 6

   Put the potatoes and onions into the pot, followed by pieces of pufferfish. When it comes to a boil, add salt and pepper.

7. 7

   Step 7

   Cook until done. Add bay leaf and finely chopped herbs. Let the soup steep for another 5–10 minutes—then serve.