Shrimp and Fish Soup (Ukha)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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.
- 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
- 1/2 lb shrimp
- 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
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.
Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 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.
Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp 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 for garnish.