Ukha is the oldest dish of Russian cuisine, which appeared in the 11-12th century. In addition to fish, in those days there was a pea, swan, chicken ear. And only at the end of the 17th century, the ear began to be made exclusively from fish. We will prepare saffron fish soup, which has a bitter-spicy aroma and piquant taste.
It is necessary
- - salt, ground black pepper - to taste;
- - chili powder - 0.25 tsp;
- - fatty cream - 3 tablespoons;
- - saffron threads - 0.25 tsp;
- - olive oil - 1 tablespoon;
- - dry white wine - 250 ml;
- - fish broth - 850 ml;
- - egg yolks - 60 g;
- - small pasta - 60 g;
- - leek stalk - 1 pc;
- - red bell pepper - 1 pod;
- - onion - 1 piece;
- - sea scallops - 2 pcs;
- - assorted white fish - 700 g.
Instructions
Step 1
Remove entrails from white fish, skin and remove bones. Cut off the head, fins, remove scales. Wash the fish with water and cut into cubes. Peel and slice the scallops. Divide the onions into small rings.
Step 2
In sweet pepper, remove the partitions and seeds, cut into small rings. Chop the leeks with a sharp knife. Pour 2 tablespoons of boiling water into a bowl, place the saffron threads there, soak them.
Step 3
Heat the olive oil in a large heavy-bottomed saucepan. Add leeks, onions and bell peppers. Fry the ingredients, stirring occasionally, until golden brown. Add chili powder, pasta, and fish stock. Bring to a boil.
Step 4
Reduce heat, cover saucepan and simmer for 15 minutes. Add white wine, saffron threads, black pepper, salt, scallops and white fish to the broth.
Step 5
Cook the saffron ear, covered, for 8 minutes. Whisk the egg yolks and cream in a bowl, add 3 tablespoons of fish stock and stir. Pour the prepared mixture into the ear and cook for another 3 minutes, stirring constantly. Pour the finished dish into plates and serve along with slices of black or white bread.
