Pike perch soup with White Sea mussels
4 servings
80 minutes
Uha made from pike perch with White Sea mussels is a refined dish of Russian cuisine that combines traditions and marine notes. The origins of uha date back to ancient times when fishermen prepared it right on the shore using fresh catch. In this version, the pike perch's firm and tender meat pairs with aromatic White Sea mussels, giving the soup a light saltiness and subtle sea flavor. Grilled vegetables add a smoky touch, while spices reveal the depth of aroma. Lime brings a slight acidity, and dry white wine enriches the broth with an elegant aftertaste. This dish is perfect for a leisurely family dinner or gathering with friends, filling the meal with warmth, tradition, and the taste of sea freshness.
1
Boil broth from pike perch. Strain it through cheesecloth, and separate the fish, removing bones if possible.
- Zander: 1 kg
2
Add potatoes with skin cut into large cubes and spelt washed under running water to the broth.
- Potato: 5 piece
- Spelt: 100 g
3
Cut the carrot diagonally into leaf shapes. Halve the small onions lengthwise. Sauté everything on both sides on a grill or hot pan and transfer to a pot. Add spices and salt 10 minutes before the vegetables are done.
- Carrot: 2 pieces
- Onion: 2 pieces
- Bay leaf: 4 pieces
- Black peppercorns: 10 pieces
- Salt: to taste
4
In a heated saucepan, pour olive oil, chopped chili, sliced garlic, and a bit of chopped parsley. Add well-washed and scraped mussels in their shells and wine. Cover with a lid and shake occasionally, waiting for the mussels to open. Add the remaining parsley.
- Olive oil: 5 tablespoon
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Parsley: 1 bunch
- Mussels in shells: 0.5 kg
- Dry white wine: 100 ml
- Parsley: 1 bunch
5
Place the pike perch fillet, mussels in parsley sauce, lime wedges in portion plates, and pour all with the prepared fish soup.
- Zander: 1 kg
- Mussels in shells: 0.5 kg
- Parsley: 1 bunch
- Lime: 1 piece