This is an easy-to-make, inexpensive, and healthy fish soup that is prepared first as a clear, light broth and then enriched with root vegetables. It is so warm and flavorful, that is has become one of my favorite soups!

This is a common soup served in many cuisines around the world, especially in countries with access to large rivers or freshwater. And in those countries there can multiple variations of fish soups, some more spicy than others. 

This recipe is very common in Russian cuisine, and is called Ukha soup (or fisherman’s soup) and can be served at the table, at a picnic, or at a camping trip. Any fish can be used, but I like to use low-mercury fish like salmon, freshwater trout, tilapia, or cod. 🙂

This soup variation includes freshwater trout, which is packed with protein, vitamin B12, niacin, and omega 3. You can buy the entire fish (or even catch one!), or just cook the soup with fillets. Of course if you use the entire fish, that means you’ll be including the head in the broth, which will bring even more flavor to the soup.