Fisherman's Soup (Ukha)
In this recipe, I used two salmon heads and the bone of a trevally to make the broth. I also added vegetables — potato, carrot, celery and leeks. To garnish, finely sliced scallions and parsley.
about 800 grams
filleted (bones reserved)
white and light green portions only
finely sliced scallions
Place the salmon heads and trevally bones in a pot, and cover with water.
Add the garlic.
Cook over medium heat just until the salmon heads are done.
Scoop out the salmon heads without turning off the heat.
Season the broth with salt and pepper, and continue simmering.
Pick the meat from the salmon heads and set aside.
Return the bones to the pot, and simmer for about 20 minutes.
Strain the broth.
Pour the strained broth back into the pot.
Add the vegetables.
Sprinkle with more salt and pepper, and simmer for 10 to 15 minutes.
Cut the trevally fillets into cubes.
Add to the vegetables. Simmer for five minutes.
Add the salmon, and simmer for another five minutes.
To serve, ladle into bowls, sprinkle with scallions and parsley, and serve hot.
Updated from a recipe originally published in August 25, 2014
Fisherman's Soup (Ukha) https://renaissance.mom/fishermans-soup-ukha/ August 19, 2021