Ukha-Style Fish and Shrimp Soup with Potatoes

Ukha-style fish and shrimp soup has a light broth around potatoes, carrot and pieces of tender white fish. Shrimp makes this an adapted version rather than a claim to one traditional formula. The vegetables cook first because seafood needs much less time. A gentle simmer protects the fish from breaking into flakes before it reaches the bowl. Check fillets for small bones even when sold as boneless, and add the dill near the end for a fresh finish.

Recipe at a glance

Yield: 6 servings. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Large soup pot, knife, ladle and food thermometer

Ingredients and directions

Doneness checks

Heat oil in a large pot over medium heat. Cook onion and celery 5 minutes until soft. Add broth, potatoes, carrot, bay, salt and pepper. Simmer 15–18 minutes until potatoes are tender. Check fish carefully for bones. Add fish and shrimp, keeping broth at a gentle simmer for 4–6 minutes until fish reaches 63°C (145°F) and flakes, and shrimp are opaque and firm.

Helpful tips

• Check fish for bones.
• Cut potatoes evenly.
• Cook roots before seafood.
• Keep the final simmer gentle.

Troubleshooting

• A hard boil or frequent stirring breaks delicate pieces. Use a gentle simmer and stir sparingly.
• Cook roots before seafood.

Serving ideas

• Serve with rye bread.
• Offer lemon wedges.
• Pair with a cucumber salad.
• Use small bowls as a starter.

Substitutions

Cod, haddock or tilapia can be used at similar thickness. Omit shrimp and add 250 g extra fish for a fish-only variation.

Variation

Replace dill with parsley for a different herb finish.

Make ahead

Prepare vegetable broth base a day ahead and refrigerate. Reheat fully before adding raw seafood.

Storage and reheating

Refrigerate promptly in shallow containers up to 2 days for best quality. Reheat gently to 74°C (165°F). Freezing can soften potatoes and seafood.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why did the fish fall apart?

A hard boil or frequent stirring breaks delicate pieces. Use a gentle simmer and stir sparingly.

Is shrimp traditional in every ukha?

No. This is identified as an ukha-style adaptation with shrimp.

How to tell when it is ready

Heat oil in a large pot over medium heat. Cook onion and celery 5 minutes until soft. Add broth, potatoes, carrot, bay, salt and pepper. Simmer 15–18 minutes until potatoes are tender. Check fish carefully for bones. Add fish and shrimp, keeping broth at a gentle simmer for 4–6 minutes until fish reaches 63°C (145°F) and flakes, and shrimp are opaque and firm.

Tips

• Check fish for bones.
• Cut potatoes evenly.
• Cook roots before seafood.
• Keep the final simmer gentle.

Troubleshooting

• A hard boil or frequent stirring breaks delicate pieces. Use a gentle simmer and stir sparingly.
• Cook roots before seafood.

Substitutions

• Cod, haddock or tilapia can be used at similar thickness. Omit shrimp and add 250 g extra fish for a fish-only variation.

Variations

• Replace dill with parsley for a different herb finish.

Serving suggestions

• Serve with rye bread.
• Offer lemon wedges.
• Pair with a cucumber salad.
• Use small bowls as a starter.

Make ahead

Prepare vegetable broth base a day ahead and refrigerate. Reheat fully before adding raw seafood.

Storage

Refrigerate promptly in shallow containers up to 2 days for best quality. Reheat gently to 74°C (165°F). Freezing can soften potatoes and seafood.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).