Shrimp and Fish Soup (Ukha)
User Reviews
5
Shrimp and Fish Soup (Ukha)
Description
Shrimp and Fish Soup (Ukha) brings together tilapia fillets and shrimp cooked gently in a seasoned broth containing vegetable stock and water. Potatoes and carrots add texture and substance, while a sautéed mixture of onion and celery (mirpoix) infuses the soup with depth and aroma. Bay leaves and fresh parsley contribute herbal notes, and the careful seasoning with sea salt, Mrs. Dash, and black pepper balance the flavors. The fish and shrimp cook briefly at the end to maintain tenderness.
The soup has a clear broth with tender chunks of fish and plump shrimp complemented by soft vegetables. The cooking method of simmering and sautéing ingredients produces a comforting, mild seafood flavor infused with herbal accents. The vegetables provide a gentle bite that contrasts with the soft seafood.
Serve this Ukha hot as a light main course or appetizer, garnished with fresh parsley or dill for brightness. It pairs nicely with rustic bread to soak up the broth. It is a practical choice when you want a nourishing, seafood-based soup with simple ingredients and straightforward preparation.
Ingredients
- 10 cups water
- 2 cups vegetable broth reduced sodium
- 1 Tbsp salt sea salt
- 3 potato medium
- 2 carrot thinly sliced, medium
- 12 oz tilapia fillet cut into 1" pieces, fish fillets
- 1/2 lb Shrimp
- 2 Tbsp olive oil
- 1/2 onion finely diced, medium
- 2 celery thinly sliced, sticks
- 2 bay leaf
- 1 Tbsp Mrs. Dash
- 1/8 tsp black pepper
- 2 Tbsp parsley fresh or 1 Tbsp dried
Instructions
- 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.
User Reviews
Overall Rating
5
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