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Catfish Head Soup
Instructions
Prepare the ingredients you need.
Examine the head. On the part next to the head, scrape off the scales and rinse away what remains. Chop the head into pieces so that it fits comfortably into a small pot. Be sure to cut out and discard the gills and the eyes. Rinse the pieces thoroughly under a stream of cool water – leftover blood will spoil the broth, making the soup dark and unappealing.
Peel the onion and cut it in half. Peel the carrot and cut it into large sticks or rounds. Trim the thick stems off the dill sprigs. Rinse the 2 bay leaves and measure out the required amount of peppercorns and coriander seeds.
Place the pieces of fish head in the pot and add the whole set of vegetables and spices. Pour in the water and set it over medium heat. Once it comes to a boil, add salt and cook under a lid for 20 minutes. Do not forget to skim off the foam.
When the broth has finished cooking, lift the fish pieces out into a separate bowl. Add the boiled carrot here too. Discard the onion and the dill stems. Strain the broth through 4 layers of cheesecloth.
Peel the potatoes and cut them into pieces. They can be large or small – to your taste. Adjust the amount of potatoes to your taste as well.
Add the potatoes to the soup and cook until done, 15–20 minutes.
Once the head has cooled a little, take it apart: discard the bones and add the pieces of flesh to the soup.
Add ground pepper or ready-made soup spices to the broth. Taste the broth – if it needs more salt, add some.
Add the chopped dill. You can also add other greens – parsley or green onion. Turn off the heat and let the soup steep for 5–10 minutes.
The bighead carp head soup is ready.Serve the soup hot.Enjoy your meal!
Tips
- 1
DISCARD THE GILLS AND EYES – they are exactly what cause cloudiness and bitterness. Without removing them, the soup turns out dark and unpleasant.
- 2
RINSE OUT THE BLOOD thoroughly. Leftover blood will "curdle" during cooking and make the broth cloudy and dark.
- 3
STRAIN THROUGH 4 LAYERS OF CHEESECLOTH – this is a professional trick for a "mirror-clear" broth. Small bones and grit stay behind in the cheesecloth.
- 4
CORIANDER AND ALLSPICE are the "secret" duo for ukha. They add depth of aroma without overpowering the taste of the fish. The same principle works in other kinds of fish soup made from river fish.
FAQ
How do you choose a bighead carp head? +
Ideally – a fresh (chilled) bighead carp head weighing 800–1200 g from a fish of 3–5 kg. The colour of the gills should be bright red (if the gills are dark, the fish is not fresh). The eyes should be clear and not sunken. The smell should be a fresh river smell, with no ammonia. A frozen head is an option, but the broth will be less aromatic. A head size of 700–1500 g is enough for 2 servings of soup. Thaw it in the fridge for 6–8 hours, or in cold water in a sealed bag for 2–3 hours. A head with roe is a "bonus" to add to the soup in the last 5 minutes of cooking.
What can replace a bighead carp head? +
Alternatives: the head of a wild carp, common carp, pike-perch or pike – any large river fish. A salmon head is a restaurant-grade "premium" option, richer in flavour. A cod head is the sea version, more "neutral". Several heads of small fish are a folk option. If there is no head, use the fins, tail and backbone from a filleted fish. You can cook ukha from fillet without a head, but the broth will be less rich. A good tip: ask at the fish counter to keep the heads when they fillet the fish you are buying – they are often given away free or at a discount.
How long does the soup keep? +
In the fridge in a covered pot – 2 days maximum. Fish soups do not like long storage – they quickly lose their freshness. Reheat over low heat until heated all the way through, without bringing it to a rapid boil. In the freezer – I do not recommend it; potatoes and fish lose their texture after thawing. For "freshness" when reheating, add fresh herbs and a pinch of pepper. The best option is to cook enough for 1–2 meals and eat it on the day it is made. Do not leave it at room temperature for longer than 2 hours – delicate fish spoils quickly.
What do you serve the soup with? +
A Russian classic: with black or rye bread, rye croutons or garlic toasts. With a shot of vodka – "fisherman's style". With sour cream (1–2 tbsp) – a classic Russian addition. With a wedge of lemon – a refreshing accent. With fish pies called "rasstegai" – a "boyar's feast". With a glass of dry white wine (Riesling, Sauvignon Blanc) – a restaurant-style serving. For a "winter dinner" – with warmed bread and butter. For a diet or healthy eating – as a light main course. Garnish with a wedge of lemon, a sprig of dill and parsley – for both the look and the aroma of fresh herbs.
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