Gluten-Free Ukha (Fish Soup)

Ingredients

• 1 lb White Fish (Cod, Halibut)
• 6 cups Fish Broth
• 2 medium Potatoes
• 1 medium Carrot
• 1 medium Onion
• 1/4 cup Rice
• 1 Bay Leaf
• 2 tbsp Fresh Dill
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a large pot, bring the 6 cups of fish broth to a rolling boil over high heat (212°F / 100°C).
2. 2Add the 2 medium potatoes, 1 medium carrot, and 1 medium onion, cut into 1/2-inch cubes. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and simmer for 15-20 minutes, or until the vegetables are easily pierced with a fork.
3. 3Add the 1 lb of white fish, cut into 1-inch pieces, the 1/4 cup of rice, and the 1 bay leaf to the pot. Increase the heat to medium (350°F / 175°C) and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork, and the rice is tender.
4. 4Remove and discard the 1 bay leaf from the pot. Stir in the 1 tsp of salt and the 1/2 tsp of black pepper.
5. 5Stir in the 2 tbsp of fresh dill. Serve the Gluten-Free Ukha hot.

Substitutions

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