Red&white ukha (russian fish soup)

Ingredients

• 1 small cod without head or scales (approx. 500g)
• 500 g salmon fillet
• 1 small onion, peeled
• 1 carrot, peeled
• 1 parsley root, peeled
• 4 grains black pepper
• 3 bay leaves
• 4 medium-sized waxy potatoes, peeled
• 2l water
• Salt to taste (approx. 2/3 teaspoons )
• Minced dills and parsley leaves, lemon for serving

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Preparation

• Bring to a boil 2l water, add salt, carrot, onion, parsley root, bay leaves, and pepper. Boil on a medium heat for 10 minutes. Wash the fish and remove fins and tail from the cod. Cut it into 4 pieces (leave the skin).
• Cut salmon fillet into large pieces (6 might be nice if you're going to serve the soup for 6 persons). Set aside.
• After 10 minutes, add the cod to the root vegetable broth, bring to a boil and cook for 10 minutes at a medium boil. Don't forget to remove froth when necessary.
• In the meantime, cut the potatoes in cubes . After 10 minutes or when the cod is ready, transfer the fish into a bowl and leave to cool.
  
• Remove all vegetables and spices from the broth, you will not need them anymore. Put the broth through a fine sieve to filter out any bits of fish or vegetables, and return it to the saucepan. Add potatoes, bring to a boil and cook for 2-3 minutes.
• Add the salmon and cook for 10 minutes or until the salmon is ready. In the meantime, remove skin and bones from the cooked cod and divide it into large pieces.
• Return the cod fillets into the saucepan after your ukha is ready. Serve hot with fresh herbs and a slice of lemon per serving.