Fish Soup

  • Servings: 4


For the fish stock: Makes 2 quarts

3 lb. bones and trimmings of white fish (sole, turbot, whiting), cut in pieces
4 Tbsp. butter
2 leeks, white parts only, thinly sliced
1 yellow onion, sliced
1 cup dry white wine
1 bouquet garni (a classic bouquet garni consists of a spring of thyme, a bay leaf, parsley stems, and a leek leaf)
2 slices of lemon
5 black peppercorns

For the "ukha" soup:

2 quarts of fish stock
1 lb. catfish (or cod, snapper)
2 large potatoes, peeled, julienned
2 medium carrots, peeled, julienned
1/4 lb. baby portobello mushrooms (optional)
1/2 tsp. smoked paprika
salt and freshly ground pepper
2 scallions or spring onions, chopped, for serving
fresh dill for serving