Gluten-Free Russian Fish Soup (Ukha)

Ingredients

• 1 lb White fish fillets (cod, haddock)
• 2 medium Potatoes
• 1 medium Carrots
• 1 medium Onion
• 2 Celery stalks
• 1 Bay leaf
• 2 tablespoons Fresh dill
• 6 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Prepare your ingredients: Cut the 1 lb white fish fillets into 2-inch pieces. Peel and cut the 2 medium potatoes into 1-inch cubes. Peel and cut the 1 medium carrot into 1/2-inch thick rounds. Peel and finely chop the 1 medium onion. Trim and cut the 2 celery stalks into 1/2-inch pieces.
2. 2In a large heavy-bottomed pot, combine 6 cups of water, the 1-inch cubes of potato, the 1/2-inch rounds of carrot, the chopped onion, and the 1/2-inch 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 2-inch 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 145°F (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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