Ukha

Ingredients

• 600 g (1⅓ lb) white fish (perch, pike, cod), plus heads and bones if you have them
• 3 potatoes, diced
• 1 onion, halved
• 1 carrot, sliced
• 2 bay leaves and 6 peppercorns
• Dill and parsley
• Salt

Method

1. Simmer the fish bones and heads with the onion, bay and pepper in 2 litres (8 cups) of water for 20 minutes. Strain.
2. Add the potatoes and carrot and simmer 10 minutes.
3. Add the fish in chunks and cook gently 7 to 8 minutes.
4. Season and add lots of chopped dill and parsley.

Tip. For fish days in the Nativity Fast and on Palm Sunday.