Description
A hearty and flavorful Russian-style shrimp and fish soup called Ukha, made with tilapia and shrimp simmered with potatoes, carrots, celery, and aromatic herbs for a deliciously comforting seafood broth.
Ingredients
Scale
Soup Base
- 10 cups water
- 2 cups reduced sodium vegetable broth
- 1 Tbsp sea salt
Vegetables
- 3 medium potatoes, diced
- 2 medium carrots, thinly sliced
- 1/2 medium onion, finely diced
- 2 celery sticks, thinly sliced
Seafood
- 12 oz tilapia fish fillets, cut into 1″ pieces
- 1/2 lb shrimp, shelled
Seasonings and Oils
- 2 Tbsp olive oil (3 Tbsp used total, 1 Tbsp added to the pot later)
- 2 bay leaves
- 1 Tbsp Mrs. Dash seasoning
- 1/8 tsp black pepper
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley
Instructions
- Prepare the broth and potatoes: In a large soup pot over high heat, combine 10 cups of water, 2 cups of reduced sodium vegetable broth, and 1 tablespoon of sea salt. Add the diced potatoes to the pot. Bring to a boil and cook the potatoes for 10 minutes after boiling.
- Add carrots: Add the thinly sliced carrots to the pot and cook for an additional 10 minutes while you prepare the mirepoix (onion and celery mixture).
- Sauté aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the finely diced onion and thinly sliced celery, sautéing until soft and golden, about 7 minutes. Then, add this mixture to the soup pot.
- Cook seafood and season: Add the shelled shrimp, chopped tilapia, 2 bay leaves, 1 tablespoon Mrs. Dash seasoning, 1/8 teaspoon black pepper, and 2 tablespoons fresh parsley to the pot. Return to a boil and cook for another 5 minutes or until the fish and shrimp are fully cooked.
- Finish and serve: Taste and adjust salt if needed. Remove the pot from heat. Serve the soup hot, garnished with a sprig of fresh parsley or dill.
Notes
- Mrs. Dash seasoning is a salt-free blend, adjust salt carefully.
- Use fresh parsley for best flavor; dried parsley is acceptable.
- Ensure fish and shrimp are fresh for optimal taste and texture.
- This soup can be made with other white fish varieties if tilapia is unavailable.
- For a richer broth, you can increase vegetable broth and reduce water.
- Leftovers store well in the refrigerator for up to 3 days.
