Recipe 1
1/2 kg fresh water fish (prefer carp)
2 big onions
1 tablespoon mild paprika
1 teaspoon hot paprika
1 tomato and green pepper
Clean the fish, chop the onion, slice the tomato and the pepper. Slice the carp or the 1 kg fish and sprinkle with salt.
The Court Buillon:
Place the 500 g small fish, or the cleaned tail and head in the bottom of the deep pot. Put in the onion, the paprika, pepper, and the tomato too. Pour in 1.5 L . cold water, cover, and boil over strong heat about one hour. Then rub through a noodle screen. All the bones should be in the screen. This can be done a day before the soup will be on the menu.
Finish the soup:
Heat to boiling the Court Bouillon. Add the sliced fish, sprinkle with salt and hot paprika to taste. Lower the heat and cook about 3-5 minutes until the meat is tender. Serve decorated with rings of green pepper.
Recipe 2
Different kinds of fish (salmon, tuna etc)
Potatoes
Carrots
Onion
Parsley, bay leaves, salt and pepper.
Directions
Take pieces of fish, put it into the pan with water and start boiling. When the water boils, add some bay leaves and let the bouillon cook for twenty minutes. While waiting peel the potatoes, onion and carrots. Then chop the vegetables and put them into the soup, let it cook for some more minutes till the potato and carrots are ready. After that salt and pepper the fish soup to your liking. As a final step chop parsley and add it to the bouillon.
Your Uha is ready.
Recipe 3
8 cups fish stock, clarify
1 pound white fish fillets, sliced into 6 serving pieces (salmon fillets are also excellent)
6 paper thin slices of lime
1 Tablespoon finely cut fresh dill leaves
Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes–until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.