Exotic Russian Saffron Ukha (Hearty Fish Soup)

Ingredients:

• 2 lbs fresh white fish fillets (pike, perch, or cod), cut into large chunks

• 1 large yellow onion, diced

• 2 cloves garlic, smashed

• 3 medium carrots, sliced into coins

• 2 parsnips, sliced

• 3 medium Yukon gold potatoes, cubed

• 2 bay leaves

• 6 black peppercorns

• 1 tsp whole coriander seeds

• Pinch of saffron threads (steeped in 2 tbsp warm water)

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tbsp sea salt (or to taste)

• 1 tbsp fresh dill, chopped

• 1 tbsp fresh parsley, chopped

• Optional: 1 shot (30 ml) Russian vodka, added before serving for authenticity and aroma

• 2 tbsp sunflower oil (or butter)

Instructions:

1. Sauté Aromatics:
   Heat sunflower oil in the Nutri-stahl 6 QT over medium heat. Add diced onions and garlic, and sauté until translucent and fragrant (about 3–4 min).

2. Build the Broth:
   Add carrots, parsnips, and potatoes to the pot. Stir and let cook for 2–3 minutes. Then pour in about 8 cups of water, bringing it to a gentle boil.

3. Add Spices & Herbs:
   Toss in bay leaves, black peppercorns, coriander seeds, and salt. Reduce heat to a low simmer, cover, and let simmer for 15–20 minutes, or until vegetables are almost tender.

4. Add Fish:
   Gently add the fish chunks and saffron water into the pot. Simmer uncovered for another 10–12 minutes until the fish is flaky but firm.

5. Finish with Flavor:
   Stir in lemon zest, lemon juice, and optional vodka. Simmer for 2 more minutes, then turn off the heat.

6. Garnish & Serve:
   Sprinkle with chopped dill and parsley. Serve hot in deep bowls, optionally with a slice of dark rye bread on the side.