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Sea Bass Chowder
Instructions
Prepare the ingredients.
Peel the potatoes and rinse them under cool water. Cut them into small cubes. Peel the onion and chop it finely.
Pour 1.5 litres of water into a pot, add all the chopped potatoes and heat. Salt to taste right away.
Once the water with the potatoes boils, add the chopped onion. Cook the potatoes and onion until half done, about 10 minutes.
Meanwhile, get the fish ready. Sea bass has very sharp fins, so the first thing to do is carefully cut off all the spines with kitchen scissors. Sea bass is usually sold without the head and gutted. That leaves removing the scales and the dark membrane inside the belly. Rinse the prepared fish thoroughly in cool water and cut it into small pieces.
Add the sea bass pieces to the pot with the potatoes.
Next, add the bay leaves and pepper, and wait for it to boil. Skim off the foam, reduce the heat and cook the sea bass with the potatoes for 8 minutes.
Add part of the herbs and leave the rest for serving. Turn off the heat. Let the soup steep for a few minutes. The home-style sea bass ukha is ready.
Serve the soup in bowls. Finely chop the remaining herbs and serve them in a separate little bowl so everyone can add some to taste. A delicious, hearty and aromatic first course!Enjoy your meal!
Tips
- 1
CUT OFF THE FINS WITH SCISSORS – they are sharp and prickly, and you can hurt yourself. Kitchen scissors do the job better than a knife.
- 2
REMOVE THE DARK MEMBRANE IN THE BELLY – it will make the soup bitter. This is an important step when preparing any fish, so do not skip it.
- 3
COOK THE FISH FOR 8 MINUTES – that is enough for sea bass. Longer and the fish falls apart; less and it stays underdone.
- 4
ADD THE HERBS LATER – fresh herbs go in after you turn off the heat, as boiled herbs "lose" their aroma and vitamins. The same principle works for other kinds of ukha and fish soups.
FAQ
How do you choose sea bass? +
Fresh sea bass has shiny scales of a bright red or pink-orange shade, a firm body, red gills (if sold with the head) and clear eyes. The smell should be slightly salty and sea-like, with no ammonia. A chilled fish at 0–2 °C is preferable to a frozen one. Frozen fish should be free of ice glaze and yellowing, and firm after thawing. Allow 200–300 g per serving (with bones) or 150 g of boneless fillet. Brands such as "Agama", "Russkoye More" and "Okean" are reliable. Avoid "weathered" fish with dull eyes and slime. Fillet is more convenient for ukha, with no prickly fins or preparation.
What can replace sea bass? +
Alternatives: cod (more diet-friendly, white meat), hake (budget-friendly, slightly meatier), haddock (closer to cod but more tender), blue whiting (small, cooks quickly) and pollock (the cheapest option, but "dry"). For a premium ukha – halibut, sea bream or sea bass. For a "northern" version – nelma, omul or muksun (Siberian rivers). Avoid herring, mackerel and sardine – they are too oily and too "sea-like" for a delicate ukha. A mix of several kinds – the restaurant "triple ukha" (salmon head + cod + pike) – gives a surprising depth of flavour.
How long does ukha keep? +
In the fridge, in a covered pot, for 2 days. The next day the flavour is brighter, but fish soups do not keep for long. Reheat over low heat without bringing it to a vigorous boil (the fish will fall apart). I do not recommend the freezer: the potatoes turn "watery" after thawing and the fish flakes apart. The best option is to cook just enough for one or two servings and eat it fresh. If necessary, freeze the base (fish broth with onion) and add fresh potatoes and fish when reheating. Freshly cooked ukha is "a star"; on the second day it is an "ordinary" soup.
What do you serve with ukha? +
The Russian classic: with black, grey or rye bread, rye croutons or garlic toasts. With a spoonful of sour cream in the bowl (1–2 tbsp) to soften the flavour. With a slice of lemon for freshness (a classic of restaurant ukha). With a shot of vodka, "fisherman's style". With fish pies, rasstegai or kulebyaka, for a "boyar's tea party". With a glass of dry white wine (Riesling, Sauvignon Blanc, Chardonnay), restaurant style. For a "diet" lunch – without bread, with a green salad. For children – without pepper, with sour cream. Garnish with herbs (dill, parsley, spring onion) and a slice of lemon before serving, for looks and freshness.
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