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Pike Perch Fish Soup at Home
Instructions
I get all the ingredients ready according to the list. Fresh pike perch has shiny scales, clear eyes and firm flesh – only such fish will give a clear soup.
I scale the pike perch with a small knife – that is the most convenient way. I trim off the fins with scissors.
I gut the fish. The gills must be removed – they make the broth bitter. I cut open the belly and clean out the insides. I cut away the black film with a knife or wipe it off with a paper towel. I rinse it under running water.
I cut off the head and the tail – they will go into the broth. I divide the rest of the carcass into portion-sized pieces.
I pour one litre of cold water into the pot. I add the head and the tail, half of the carrot, the parsley root and the parsley stems. I cut the onion crosswise and put it into the pot as well. I place it on the heat.
I bring it to a boil over medium heat. I cook it with the lid off, skimming the foam with a slotted spoon – this is the key to a clear broth. The broth cooks for 30–35 minutes.
While the broth is cooking, I cut the potatoes into small cubes.
I cut the remaining part of the carrot into thin sticks.
After half an hour I take the vegetables and the fish parts out of the broth – they have given up their flavour. I strain the broth through a fine sieve.
I bring the broth to a boil and add the potatoes. I salt it. I cook it over medium heat.
As soon as the broth with the potatoes comes to a boil – I add the carrot. I bring it back to a boil.
I lower the pieces of fish into the boiling soup with the vegetables, and add the bay leaf and the allspice straight away. I bring it to a boil.
If you like, you can add a few pieces of butter to the soup – it gives it a "velvety" quality. I add salt and hot pepper to taste. From the moment it comes to a boil, I cook it for 15–20 minutes. I no longer stir the ingredients – the pieces of fish are tender and fall apart easily.
The pike perch soup is ready. I let it stand for fifteen minutes – the flavour will open up more fully. I ladle it into bowls.I recommend adding fresh parsley to each bowl – it will bring out the fishy aroma.Bon appetit!
Tips
- 1
Always REMOVE THE GILLS from the fish – they make the broth bitter, even if it looks clean. Without this step the flavour of the soup is spoiled.
- 2
Carefully scrape off the BLACK FILM inside the belly with a paper towel – it is also a source of bitterness.
- 3
SKIM THE FOAM with a slotted spoon at the start of cooking – this is the "secret" to a clear broth. Without it the soup will be cloudy.
- 4
Use the head and the tail for the broth, and add the portion-sized pieces later – that way the fish does not overcook and stays appetising in the bowl. A similar approach works in other fish soups.
Video
FAQ
What can replace pike perch? +
Alternatives: perch (similar flavour, cook 10 minutes less – it is smaller), pike (richer, add a shot of vodka to neutralise the "muddy" aftertaste), cod (a sea-fish alternative, but less "classic" for Russian ukha), carp (cook longer – 80 minutes, the flesh is fattier). Pike perch gives the "golden mean" – a clear broth and tender flesh. Of the sea fish, sea bass or sea bream will work, but the flavour will be different – more "salty". River pike perch is the traditional choice for classic ukha.
Why does the soup turn out cloudy? +
Three reasons: the foam was not skimmed at the start of cooking, it was cooked over high heat (the boil should be "quiet"), the fish was stirred at the end. For crystal clarity – skim the foam every 3–4 minutes for the first 20 minutes, keep the heat medium, and strain the broth before the second stage. Clarifying with egg white (1 white per litre of broth, beaten, poured into the boiling broth, strained after 5 minutes) is a proven way to clear it if the broth does turn cloudy anyway.
How long does the finished soup keep? +
In the refrigerator – 2 days in a covered pot. Longer is not recommended – the fish quickly loses its freshness and an unpleasant smell appears. Before serving, reheat it NOT to boiling – over low heat, so the fish does not overcook. You can freeze the broth without the fish (up to 2 months), and cook fresh pieces of fish when you defrost it. Finished soup with the fish in it freezes badly – the texture of the flesh breaks down.
Can I cook it from frozen pike perch? +
You can, but the flavour will be more modest. Defrost it in the refrigerator for 8–10 hours (not in warm water or in the microwave – the flesh would go mushy). Fresh pike perch is always preferable – the broth is more aromatic and the flesh is firmer. If you use frozen fish – add an extra 5–10 minutes to the broth cooking time to concentrate the flavour. The ideal option is chilled fish from a trusted seller.
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