Fish Soup (Ukha) Recipe

In a medium pot, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they start to caramelize and turn a deep golden color.

Stir in the carrots and continue to cook for about 4 minutes, or until they begin to soften.

Pour in the 3 cups of fish stock and 3 cups of water. Add the potatoes, bay leaves, and black peppercorns, then season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.

Stir in the millet and continue to cook for another 15 minutes, until both the millet and potatoes are tender.