Ukha

Ingredients

• 1 lb fish scraps (heads, tails)
• 1 onion (, cut in half)
• 1 carrot (, cut in half)
• 6 peppercorns
• 3 bay leaves
• 1 teaspoon salt
• 12 cups cold water
• 1 lb sturgeon (, cut into pieces)
• 1 lb salmon (, cut into pieces)
• 1/2 lb cod (, cut into pieces)
• 1 carrot (, sliced)
• 1/2 leek (, diced)
• 3 potatoes (, diced)
• 1 small parsnip ((or 1 small turnip), diced)
• 1 tablespoon freshly chopped dill
• 1 tablespoon freshly chopped parsley
• 1 tablespoon freshly chopped tarragon
• 1 pinch nutmeg (, freshly grated)
• 1/2 teaspoon fennel seeds

Instructions

1. 1

   --- Broth ---

2. 2

   Place the fish scraps in a saucepan, add the cold water over them, and season with salt and pepper.

3. 3

   Bring to a boil, skim and reduce the heat.

4. 4

   Add the onion and carrot, continue cooking over low to medium heat for 30 minutes, skimming occasionally if necessary.

5. 5

   Remove the onion, carrot and fish scraps, finely strain the broth.

6. 6

   --- Ukha ---

7. 7

   In a pot, bring the broth to a boil again, add the sturgeon, cod, carrot, leek, and parsnip or turnip. Cook for 10 minutes over medium heat.

8. 8

   Remove the sturgeon and the cod and set aside, then add the potatoes to the broth and cook for 25 minutes.

9. 9

   Add the salmon and cook for 10 minutes.

10. 10

    Return the sturgeon and cod to the pot, add the nutmeg and fennel seeds, cover and cook for 10 minutes over low to medium heat.

11. 11

    Remove the pot from the heat, add the dill, tarragon, and parsley, cover and let stand for 10 minutes before serving.