Fish Head Ukha
by Editorial Staff
I want to offer you a budget version of fish soup for lunch today. Delicious, cheap and cheerful.
Cook: 2 hour
Servings: 6
Ingredients
- Fish heads – 1-1.5 kg
- Potatoes – 500 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Vegetable oil – 2 tbsp
- Ground paprika – to taste
- Bay leaf – 1-2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Greens to taste
Directions
- The ingredients for the fish head soup are in front of you.
- Rinse fish heads and remove gills. Rinse well again. Put in a saucepan and add 2 liters of water. Put the saucepan on low heat and cook the fish heads for about 1-1.5 hours
- Peel and wash carrots and onions. Dice the onion. Grate carrots on a coarse grater.
- Peel the potatoes, wash and cut into cubes.
- Strain the finished broth. Separate the meat from the heads. Leave in a plate. Put potatoes and half of carrots and onions in broth. Cook until the potatoes are tender for 20-25 minutes.
- Preheat a frying pan, pour in vegetable oil. Saute the carrots and onions until golden brown in heated oil.
- Add fried vegetables, bay leaves and paprika to the ear. Season with salt and pepper. Let everything boil together for 5-7 minutes. Wash and finely chop the herbs. Add to ear.
- The fish head soup is ready.
Enjoy your meal!
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