Gluten-Free Russian Fish Soup (Ukha)

Instructions

1. 1Prepare your ingredients: Cut the about 450 g white fish fillets into 5.08 cm pieces. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and cut the 1 medium carrot into 1.27 cm thick rounds. Peel and finely chop the 1 medium onion. Trim and cut the 2 celery stalks into 1.27 cm pieces.
2. 2In a large heavy-bottomed pot, combine 6 cups of water, the 2.54 cm cubes of potato, the 1.27 cm rounds of carrot, the chopped onion, and the 1.27 cm pieces of celery.
3. 3Add the 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.
4. 4Add the 5.08 cm pieces of white fish to the simmering pot. Increase the heat to medium and cook uncovered for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Ladle the soup into bowls. Garnish each serving with 2 tablespoons of fresh dill.

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