Fish Soup
Ukha
510g (1lb 2oz) Fish Fillets
approx. 680g (1½lb) Fish Trimmings, (heads, bones, etc.)
1¼lt (2.2 pints) Water
235ml (8floz) White Wine [Optional]
1 Leek
1 Onion
1 Carrot
1 Celery Stick, with leaves
4-6 Thin Lemon or Lime Slices
1 tbsp Fresh Dill
Lemon Peel
Bay Leaf
Salt and White pepper
Peel the vegetables and chop, not too finely.
Place fish trimming, into a saucepan with the water, bay leaf, lemon peel and wine (if used), season lightly.
Bring to the boil and reduce a simmer, cook for 20-30 minutes, skimming as necessary.
Remove from the heat, pass through a fine sieve, do not press.
Cut the fish fillets into slices.
Return to the liquid to the saucepan, bring to the boil, adjust the seasoning.
Reduce to a simmer and add the fish fillets, poach for a few minutes until just tender.
Lift out the fish and place into serving dishes, pouring over the liquid.
Garnish with freshly chopped dill and a slice of lemon or lime.
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