Gluten-Free Ukha (Fish Soup) with Saffron

Ingredients

• about 450 g Fish Fillets (Cod, Halibut, or Salmon)
• 2 medium Potatoes
• 1 medium Carrots
• 1/2 medium Onion
• 2 stalks Celery Stalks
• 1 leaf Bay Leaf
• 1/4 teaspoon Saffron Threads
• 2 tablespoons Fresh Dill
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper
• 6 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, combine the 6 cups of water, 2 medium potatoes cut into 1.27 cm cubes, 1 medium carrot cut into 1.27 cm cubes, 1/2 medium onion cut into 1.27 cm cubes, and 2 celery stalks cut into 1.27 cm pieces.
2. 2Add the 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper to the pot. Bring the water to a rolling boil over high heat. This should take about 8-10 minutes.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer gently at 90°C for 20 minutes, or until the vegetables are tender when pierced with a fork.
4. 4Carefully add the about 450 g of fish fillets and the 1/4 teaspoon of saffron threads to the simmering broth. Continue to simmer, 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. 5Stir in the 2 tablespoons of fresh dill. Remove and discard the 1 bay leaf from the pot.
6. 6Serve the Gluten-Free Ukha hot.

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