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Pollock Soup
Instructions
Prepare the ingredients for the pollock soup.
Peel the potatoes and rinse them under cool water, then cut into medium cubes. Peel the onion and cut it into quarters. Peel the carrot, rinse it and cut into thick strips.
Place the prepared ingredients in a pot, cover them with water and set the pot on the stove. Once it comes to a boil, cook for 10 minutes over low heat.
Pollock is usually sold as carcasses without heads. Thaw the frozen fish in the air. Scale it, trim the fins and the tail fin, and remove the dark film from the belly. Rinse the cleaned fish under cold running water and cut into medium pieces.
When the time is up, use a slotted spoon to lift out all the boiled onion and discard it.
Gently lower the pollock pieces into the boiling broth.
Together with the fish, add the bay leaf, salt, soup seasoning and peppercorns. If the dill has long, thick stalks, trim them off and add them at this stage. Cook the soup with the spices and fish at a gentle boil for 20 minutes.
Remove the bay leaves and the herb stalks from the soup. Add the finely chopped dill, turn off the heat and let it steep for 15 minutes.
The pollock soup is ready.
Serve in bowls. Add freshly chopped dill to each serving.Enjoy your meal!
Tips
- 1
COOK THE ONION IN WHOLE QUARTERS – it gives up its aroma and is then removed. Boiled onion looks unappetising in the soup.
- 2
ADD THE POLLOCK TO BOILING BROTH – this "seals in" the juices. Added to cold water, the fish would give up its juices to the broth.
- 3
ADD THE SPICES WITH THE FISH – at the same time. Bay leaf added at the start gives a better aroma than bay leaf added at the end.
- 4
15 MINUTES OF STEEPING – the flavours come together and the fish "finishes cooking". The same principle works in other kinds of ukha made from sea fish.
FAQ
How to choose pollock? +
A fresh-frozen pollock carcass without the head is ideal – silvery-grey skin, with no yellow coating or cracks. Choose a medium size (200–250 g) and firm carcasses. Brands such as "Russkoye More", "Agama" and "Ocean" are reliable. Thaw it in the fridge for 8–12 hours, or in cold water in a sealed bag for 2–3 hours. NOT in the microwave. Pollock fillet is more convenient for soup (no bones, no cleaning) but costs more. Frozen pollock in blocks is for the budget version. Check that the carcass does not fall apart as it thaws. Avoid damaged skin, a strong "fishy" smell and a slimy surface.
What can replace pollock? +
Alternatives: cod (gives a richer broth), hake (tender), haddock (close to cod), saury and navaga. For a "premium" ukha – sea bass, halibut, salmon. A budget substitute is blue whiting. From river fish – pike perch, pike, crucian carp (a different concept). A mix of several kinds of fish makes a "triple ukha" (a classic). Fresh fish is preferable to frozen – more aromatic. If frozen, choose well-frozen fish with no signs of refreezing. Pollock is the "budget" choice for a light, dietary ukha. For a "tender" texture, use skinless pollock fillet.
How long does the soup keep? +
In the fridge in a covered pot – 2 days. Fish soups go off quickly and do not keep for long. Reheat over low heat, without bringing it to a vigorous boil. In the microwave – 3 minutes. In the freezer – not recommended, as the fish and potato lose their structure after thawing. Make it for 1–2 meals. For "freshness" when reheating, add fresh dill and a drop of lemon juice. To take to work, carry it in a thermos. Do not leave it at room temperature for longer than 2 hours – delicate fish spoils quickly.
What to serve with the soup? +
A Russian classic: with black or rye bread and rye croutons. With a shot of vodka – "fisherman's style". With a wedge of lemon – a refreshing accent. With sour cream (1 tbsp) – for a milder taste. With spring onion and parsley – for freshness. With a glass of dry white wine (Riesling, Chardonnay) – a restaurant-style serving. For a "dietary lunch" – without bread, with a green salad. For children – without hot spices. For a picnic – in a thermos, with the croutons kept separate. With herbal tea and lemon – "healthy eating". Garnish with a wedge of lemon and a sprig of fresh dill – for looks and aroma.
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