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I’ve been working on creating the perfect fish and shrimp soup and this one really hit the spot. The fish is perfectly tender and flaky.
Light, but full of flavor; a major comfort soup. Ukha is a traditional Russian soup and you can absolutely use a freshly caught fish just like our ancestors would have except I was too lazy to pick the bones out of a fish. And I was too lazy to go fishing and catch a fish. That being said, my fish came from the freezer aisle of Fred Meyer. Don’t judge me.
Ingredients for Fish and Shrimp soup:
10 cups water
2 cups reduced sodium vegetable broth
1 Tbsp salt
3 medium potatoes
2 medium carrot, thinly sliced
12 oz tilapia fish fillets, cut into 1″ pieces
1/2 lb shrimp, shelled and deveined
2 Tbsp olive oil
1/2 medium onion, finely diced
2 celery sticks, thinly sliced
2 bay leaves
1 Tbsp Mrs. Dash
1/8 tsp pepper
2 Tbsp fresh parsley or 1 Tbsp dried parsley
1. In a large soup pot over high heat, add 10 cups water, 2 cups vegetable broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
2. Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
3. In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
4. Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Mrs. Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill.
Yum. Yum.
Credits: Big thank you to my sis, Alla who gave me fierce fish soup cravings after I tried a bowl at her house. Also, a great big thank you to Valentina N. who shared her fish and shrimp soup recipe with me and taught me that tilapia and shrimp mingle really well together.
Shrimp and Fish Soup (Ukha)
Author: Natasha of NatashasKitchen.com
I've been working on creating the perfect fish soup and this one hit the spot. The fish is perfectly tender and flaky. Light, but full of flavor; a major comfort soup. You can absolutely use a freshly caught fish just like our ancestors would have except I was too lazy to pick the bones out of a fish. And I was too lazy to go fishing and catch a fish. That being said, my fish came from the freezer aisle of Fred Meyer. Don't judge me.
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Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 -10
- 10 cups water
- 2 cups reduced sodium vegetable broth
- 1 Tbsp sea salt
- 3 medium potatoes
- 2 medium carrots, thinly sliced
- 12 oz tilapia fish fillets, cut into 1" pieces
- 1/2 lb shrimp
- 2 Tbsp olive oil
- 1/2 medium onion, finely diced
- 2 celery sticks, thinly sliced
- 2 bay leaves
- 1 Tbsp Mrs. Dash
- 1/8 tsp pepper
- 2 Tbsp fresh parsley or 1 Tbsp dried parsley
Instructions
In a large soup pot over high heat, add 10 cups water, 2 cups broth and 1 Tbsp salt. Dice your potatoes and add them to the pot. Bring to a boil and continue to cook the potatoes 10 minutes after boiling.
Add sliced carrots into the pot and cook another 10 min while prepping your mirpoix/zazharka (step 3).
In a large skillet, add 3 Tbsp olive oil over med/high heat. Add finely diced onion and thinly sliced celery and saute until soft and golden (7 min). Toss this mixture into the pot.
Add shelled shrimp and chopped fish to the pot. Also, toss in your 2 bay leaves, 1 Tbsp Dash, 1/8 tsp pepper, 2 Tbsp fresh parsley. Return to a boil and cook another 5 minutes or until fish and shrimp are fully cooked. Salt more to taste if desired and remove from heat. Serve with a sprig of fresh parsley or dill for garnish.
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Shrimp and Fish Soup, Ukha
Skill Level: Medium/ Easy
Cost to Make: $$
And because a gazillion of you have asked for the nutrition info:I call this shot “Chilling in the hot tub”…
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Ukha (Yxa) is a Russian fish soup made with all variations of fish. The fish is cooked whole, from head to tail, to make a clear broth and then some simple vegetables are added, like onions, carrots, potatoes and fresh herbs. The broth is both concentrated in fish flavor as well as really light and fresh.
Is fish and shrimp soup good for you? ›
Since fish contain many essential nutrients, such as omega-3 fatty acids and high quality proteins, moderate consumption (including pregnant women and young children) of a variety of fish is recommended. In addition, fish soup can be a source of nutrients such as omega-3 fatty acids.
What is Chinese seafood soup made of? ›
Chinese Seafood Soup Instructions
In a large bowl, place in the shrimp, scallops, and clams. In a pot of water over high heat, bring it to a boil, place in the ginger, and rice wine. Transfer in the shrimp, scallops, and clams, and quickly blanch them for 15 seconds.
What kind of soup is made from fish seafood or vegetables may be compared to a stew? ›
Chowder is a type of thick soup whose most traditional and well-known forms contain clams, fish, or other seafood, often in a creamy, milk-based broth and also featuring potatoes, onions, tomatoes, or other vegetables.
What is the meaning of Ukha? ›
General definition (in Hinduism)
[«previous (U) next»] — Ukha in Hinduism glossary. Source: archive.org: Vedic index of Names and Subjects. Ukhā (उखा) is the regular word for a “cooking pot”, usually mentioned in connection with sacrifice, from the Rigveda onwards. It was made of clay (mṛṇ-mayī).
Where does the Ukha soup come from? ›
The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region. While ukha is a fish dish that is made with broth, calling it a fish soup may not be absolutely correct.
Is it okay to eat fish and shrimp everyday? ›
In general, you can eat shrimp every day as long as you eat them in moderation. The optimal amount is 3-4 ounces per person, which is equivalent to about seven medium-sized shrimp. However, most doctors recommend consuming seafood twice a week, which is enough to get the desired benefits.
How often can you eat fish and shrimp? ›
Eat up to 12 ounces (two average meals) a week of a variety of fish and shellfish that are lower in mercury. Shrimp, canned light tuna, salmon, pollock, and catfish are low-mercury fish. Albacore (“white”) tuna has more mercury than canned light tuna. So limit your intake of albacore tuna to once a week.
What is healthier shrimp or fish? ›
Shrimp, on the other hand, is lower in calories and fat, but it doesn't have as much omega-3s as salmon. Still, shrimp is a good source of protein and provides nutrients like vitamin B12 and selenium. So, it's good to include both salmon and shrimp in your diet for a variety of nutritional benefits.
What is the black stuff in Chinese soup? ›
You might be seeing wood ear mushrooms in your soup. They're black and can be found in Chinese soups, adding an umami punch of flavor. There are 2 types of black mushroom (fungi that grow on tree bark) commonly used in Chinese cooking — “wood ear” and “cloud ear”.
Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.
What is the most famous soup in China? ›
The most famous soup in China is probably Hot and Sour Soup (酸辣汤). It is a popular dish in Chinese cuisine and is known for its unique combination of flavors.
What is a hearty soup made from fish shellfish and vegetables? ›
Chowder – A hearty American style of soup made from fish, shellfish, or vegetables. Potage – A thick and hearty soup or stew usually comprised of meats or vegetables cooked in a liquid to form a thick mixture.
What makes a chowder not a soup? ›
Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.
What is the difference between bisque chowder and soup? ›
A chowder is a thick, creamy soup that typically contains seafood and potatoes. A bisque is a thick, creamy soup made with puréed shellfish or vegetables. A soup is a thinner, broth-based dish that can be made with a variety of ingredients.
Who loves trout soup? ›
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Mar 18, 2024
The favorite soup of fishermen
At Paros - as in most Cycladic islands - Kakavia is made with scorpions, hanoi, mugria, trumpets, sargos, mullets, murmurs and more, all kinds, stone-fish, accompanied by onion, potato, celery, oil, salt and pepper, and You can find it in many fish taverns of the island.
What is stock in soup? ›
Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies. Raw bones and meat may be used.
And because a gazillion of you have asked for the nutrition info:
I call this shot “Chilling in the hot tub”…
