Fish Recipe

Ukha Clear fish soup with lime and dill

Preparation time: 30 minutes Cooking time: 40 minutes Serves 6 Ingredients (fish stock): 250 grains of sliced onions 1.5 kg fish tails, fins, heads 2 egg  whites 1 bay leaf 6 whole black peppercorns 6 bruised parsley stalks half teaspoon of black pepper 1 teaspoon of salt   Ingredients (soup): 500 grams of plaice or sea bass fillets 1 lime, cut into thin rounds 1 tablespoon of freshly chopped dill and parsley

Place all the ingredients except the egg whites in a large saucepan and cover them with 2 litres of cold water.  Bing the contents to the boil and then reduce the heat and allow the stock to simmer for 30 minutes. Strain the stock through a fine sieve, press the vegetables and fish with the back of a wooden spoon to extract all the juices, then discard them. Pour the stock into a large pan. Whip the egg whites to a froth and add them to the stock. Bring to the boil, stirring with a whisk. As the stock begins to foam and boil over, remove from the heat and allow to rest for 5 minutes. Sieve the stock through fine muslin and check for seasoning.

Pour the fish stock into a large, wide saucepan and bring to the boil. Reduce the heat and add the fish fillets, simmer uncovered for 3 to 4 minutes until the fish is firm and opaque, then remove the fish gently with a slotted spoon and cut into spoon size slices. Pour the soup into warmed soup bowls and add slices of fish and rings of lime sprinkled with herbs. Serve immediately.

Suggestion: On the final straining of the fish stock do not disturb it as it goes through the muslin as this will result in a cloudy stock.