Russian Fish Soup with Lime and Dill

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             FOOD FUNNY
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Thanks to "Luv4games" for this one:

At a dinner party, one of the guests pulled the host aside and asked,
"Do lemons have feathers?" "No, I don't believe so," the host
replied. The guest sheepishly responded, "Then I'm afraid I just
squeezed your canary in my drink."

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             TODAY'S RECIPE
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There was a day when fishmongers gave away the trimmings, but those
days are past in most places. You can still get trimmings, but you'll
probably have to pay a little for them. They're worth the price for this
traditional fish soup.

Russian Fish Soup with Lime and Dill (Ukha)

For the stock:
8 cups (2 L) water
2 - 3 lbs (900 - 1350 g) fish trimmings (heads, tails, and
bones of any white-fleshed fish)
2 onions, sliced
3 sprigs parsley
1 bay (laurel) leaf
6 whole black peppercorns
Salt to taste

For the soup:
1 lb (450 g) fish fillets: sea bass, striped bass, or any
other white-fleshed fish
1 lime, thinly sliced
1 Tbs (15 ml) finely chopped fresh dill

Combine the ingredients for the stock in a large pot and bring to a
boil over high heat. Reduce the heat to low and simmer covered for 30
minutes. Strain the stock through a fine sieve or cheesecloth,
pressing on the trimmings and vegetables to extract as much liquid as
possible before discarding them. Return the stock to the pot and
bring to a boil over high heat. Add the fish fillets and reduce the
heat to low. Simmer just until the fish turns opaque and firm to the
touch, 3 to 4 minutes. Serve garnished with lime slices and chopped
dill. Serves 4 to 6.
Received on Tue Nov 4 06:16:39 2003