A fabulous Russian fish soup, Uvat Fish Soup can be made with almost any kind in of fish, in fact the more varieties you use the better.
3 lb. whole fish, cleaned
3 pints water
2 large onions, sliced and pushed out into rings 1 large carrot, scraped and chopped parsnip, peeled and chopped large potatoes, peeled and chopped
4 tablespoons chopped fresh parsley bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
8 black peppercorns, tied together in a piece of cheesecloth
2 lemons, quartered and pips removed
2 teaspoons salt
Place the fish in a large saucepan and pour over the water. Add the onions, carrot, parsnip, potatoes, parsley, bou-quet garni, peppercorns, lemons and salt. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 8 to 10 minutes or until the flesh of the fish is almost cooked.
Using a slotted spoon, transfer the fish to a carving board. Remove and discard the skin, heads, tails and bones.
Return the fish flesh to the pan and recover the pan. Cook for a further 10 to 15 minutes or until the fish is very tender.
Remove the pan from the heat. Remove and discard the bouquet garni, peppercorns and lemons. Ladle the soup into a warmed soup tureen and serve at once.