Fish and Shrimp Soup (Ukha Recipe)

I’ve been working on creating the perfect fish and shrimp soup and this one really hit the spot. The fish is perfectly tender and flaky.

Light, but full of flavor; a major comfort soup. Ukha is a traditional Russian soup and you can absolutely use a freshly caught fish just like our ancestors would have except I was too lazy to pick the bones out of a fish. And I was too lazy to go fishing and catch a fish. That being said, my fish came from the freezer aisle of Fred Meyer. Don’t judge me.

Ingredients for Fish and Shrimp soup:

10 cups water
2 cups reduced sodium vegetable broth
1 Tbsp salt
3 medium potatoes
2 medium carrot, thinly sliced
12 oz tilapia fish fillets, cut into 1″ pieces
1/2 lb shrimp, shelled and deveined
2 Tbsp olive oil
1/2 medium onion, finely diced
2 celery sticks, thinly sliced
2 bay leaves
1 Tbsp Mrs. Dash
1/8 tsp pepper
2 Tbsp fresh parsley or 1 Tbsp dried parsley

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1. In a large soup pot over high heat, add 10 cups water, 2 cups vegetable broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.

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2. Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).

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3. In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.

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4. Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Mrs. Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill.

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Yum. Yum.
Credits: Big thank you to my sis, Alla who gave me fierce fish soup cravings after I tried a bowl at her house. Also, a great big thank you to Valentina N. who shared her fish and shrimp soup recipe with me and taught me that tilapia and shrimp mingle really well together.

Shrimp and Fish Soup (Ukha)

5.0 from 13 reviews
Prep time:
Cook time:
Total time:
I've been working on creating the perfect fish soup and this one hit the spot. The fish is perfectly tender and flaky. Light, but full of flavor; a major comfort soup. You can absolutely use a freshly caught fish just like our ancestors would have except I was too lazy to pick the bones out of a fish. And I was too lazy to go fishing and catch a fish. That being said, my fish came from the freezer aisle of Fred Meyer. Don't judge me.
Author:
Skill Level: Medium/Easy
Cost To Make: $12-$14
Serving: 8-10

Ingredients

  • 10 cups water
  • 2 cups reduced sodium vegetable broth
  • 1 Tbsp sea salt
  • 3 medium potatoes
  • 2 medium carrots, thinly sliced
  • 12 oz tilapia fish fillets, cut into 1" pieces
  • ½ lb shrimp
  • 2 Tbsp olive oil
  • ½ medium onion, finely diced
  • 2 celery sticks, thinly sliced
  • 2 bay leaves
  • 1 Tbsp Mrs. Dash
  • ⅛ tsp pepper
  • 2 Tbsp fresh parsley or 1 Tbsp dried parsley

Instructions

  1. In a large soup pot over high heat, add 10 cups water, 2 cups broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
  2. Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
  3. In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
  4. Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Dash, ⅛ tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill for garnish.

Final Final Picmonkey Hashtag bannerAnd because a gazillion of you have asked for the nutrition info:nutrition for shrimp and fish soupI call this shot “Chilling in the hot tub”…

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Read comments/reviewsAdd comment/review

  • Scarlet Gem
    December 7, 2015

    This soup recipe is simply awesome. Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      Thanks for the great review! I’m so glad you liked it 🙂 Reply

  • Tallya
    October 11, 2015

    Thanks for the recipe! We don’t eat shellfish so I added more fish, it was delicious. Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      I’m so glad you enjoyed it! 🙂 Reply

  • Tracey
    April 21, 2015

    This fish soup was so incredible! I will be making it again and again. I’ll probably add some fresh crab or lobster the next time. Thank you for a wonderful recipe. Reply

    • Natasha
      natashaskitchen
      April 21, 2015

      Yum! Crab or lobster sound phenomenal! 🙂 Reply

  • Laura
    February 25, 2015

    I’ve been looking for a good fish soup recipe and this was perfect! I substituted turnip for the potatoes, used cod instead of tilapia and added some baby spinach. Perfection! Great recipe! Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      Thanks for the great review Laura and great job on improvising :). Reply

  • Valentina
    January 20, 2015

    Just made a pot of this goodness. Can’t wait to have a few bowls 😉 I like to let it sit for an hour our so.. you can taste the flavors a lot more. Oh and for those that like their ukha spicy, try adding a *little* cayenne pepper in the end. Yum! Reply

    • Natasha
      natashaskitchen
      January 20, 2015

      I’m so happy you liked it! I love your idea of adding cayenne pepper at the end. Mmm… 🙂 Reply

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