Fish Noodle Soup
6 servings
75 minutes
Fish soup with noodles is a refined classic of Russian cuisine, embodying the aromas of the sea and the depth of spicy notes. Its history traces back to ancient traditions of making ukha, where a hearty broth from fresh fish was combined with simple yet expressive ingredients. The soup has a rich flavor with a slight acidity from white wine, a gentle hint of saffron, and the softness of fish. Noodles add textural harmony, making the dish hearty and warming. This soup is served hot and is perfect for a cozy family lunch or dinner. Its aroma and taste provide a sense of home comfort, while the combination of ingredients helps reveal the deep gastronomic traditions of Russian cuisine.
1
Remove the gills from the fish head. Cut a thick slice from the onion and finely chop the rest. Pour 2 liters of water into a large pot, add wine, the onion slice, bay leaf, and a pinch of salt. Also add the fish back and head. Bring to a boil, reduce the heat, and cook for 10 minutes. Remove the pot from the heat and strain the broth into another container.
- Onion: 1 head
- Dry white wine: 5 tablespoon
- Bay leaf: 1 piece
- Salt: to taste
- White fish: 700 g
2
Heat oil in a pot, add chopped onion, and cook on low heat, stirring, for 8 minutes. Then stir in the flour and cook for another 2-4 minutes until it starts to darken. Add tomato paste and pour in fish broth.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Wheat flour: 2 tablespoons
- Tomato paste: 1 tablespoon
3
In a mortar, crush saffron with garlic, pour in some broth, and add everything to the pot with the soup. Bring to a boil, reduce the heat, and cook for 15 minutes.
- Saffron: pinch
- Garlic: 0.5 clove
4
Strain the soup into another pot, add the noodles, and cook for another 15 minutes until soft. Serve immediately.
- Noodles: 120 g
