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Ukha
Clear Fish Soup
Ukha
Ukha is the Russian fisherman's soup, traditionally prepared by simmering the catch of the day over a wood fire on the sandy shore. No doubt it is these bucolic associations which cause Russians to sigh when ukha is mentioned, for they rarely make the soup at home. Basically, ukha is a clear fish broth to which potatoes are sometimes added to fill it out. Almost any fish may be used, provided it is very fresh, since old fish turns the soup cloudy. The Russians claim that 'Bony fish make ukha sweet'. They themselves favour the omul', a fish of the salmon family that emits a weird cry when caught.
Ingredients
4 pints (2 litres) cold water
5 white peppercorns plus ground white pepper to taste
2 lb (900 g) fish (including some trimmings)
1 ½ tablespoons salt
1 onion, quartered
2 potatoes, peeled and cubed (optional)
3 sprigs parsley
2 bay leaves
Details
Serves: 7
Method
In a large pan put the water and the fish which has been cut into serving-sized pieces. (Perch, flounder, sea bass, etc. are all good in this soup, and a mixture of fish is to be preferred, but avoid using cod.)
Bring the fish and water to the boil, skimming the foam from the surface. Then add the remaining ingredients. Cover and simmer for 1 hour.
To serve, place a piece of fish in each bowl and pour broth over.
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