Name: Fish and Shrimp Soup (Ukha)
Prep time: 15 h
Cook time: 1 h
Yield: 3500.0 grams
Ingredients: 10 servings (8 fl oz) of beverages, water, tap, drinking (2370 g); 2 cups of soup, vegetable broth, ready to serve (442 g); 1 heaped teaspoon of salt (8 g); 1.5 cups, diced of potatoes, white, flesh and skin, raw (225 g); 2 cups chopped of carrots, raw (256 g); 340 grams of tilapia, raw; 240 grams of shrimp, frozen, raw; 2 tablespoons of oil, olive (22 g); 1 cup, chopped of onions, raw (160 g); 2 sticks of celery, raw (60 g); 1 teaspoon of bay leaf, dried (1 g); 1 level teaspoon of pepper, black (2 g); 2 tbsps of parsley, fresh (8 g)

I’m Joana, Registered Dietitian in the UK. I make nutrition easy by educating and empowering busy adults to meet their nutrition goals. I help to identify the changes that you can make that will have the biggest impact in your body and on the way they feel!

I'm naturally from Portugal where I studied Food and Nutrition Science and did a Masters Degree in Nutrition Clinic, I have now 14 years of working experience in the UK.

Besides work, I love to cook delicious and healthy meals and to share those recipes on my social media to inspire others to do the same. I also enjoy travelling to Madeira every year to visit my family and going for walks.

I have a special interest for Egyptian food, introduced by my Egyptian husband. So I decided to write a recipe book of Egyptian food (currently available in Portuguese).

Fish and Shrimp Soup (Ukha)

Prepare the Broth
In a large soup pot, combine 10 cups of water, 2 cups vegetable broth, and 1 Tbsp sea salt.
Bring the mixture to a boil over high heat.
Cook the Potatoes and Carrots
Add diced potatoes to the boiling broth. Cook for 10 minutes.
Add the sliced carrots and cook for another 10 minutes.
Sauté Aromatics
In a skillet, heat 2 Tbsp olive oil over medium-high heat.
Add finely diced onions and thinly sliced celery. Sauté for about 7 minutes until softened and golden.
Transfer the sautéed vegetables to the soup pot.
Add Seafood and Seasonings
Add the tilapia pieces and shrimp to the pot. Stir gently.
Toss in the bay leaves, Mrs. Dash seasoning, black pepper, and parsley.
Simmer
Bring the soup back to a boil and cook for an additional 5 minutes, or until the seafood is fully cooked.

Serve
Remove from heat and taste for seasoning. Add more salt if needed.
Serve hot, garnished with a sprig of fresh parsley or dill.
Tips
Fresh Herbs: Use fresh dill and parsley for a brighter flavor.
Seafood Options: Substitute tilapia with cod, haddock, or salmon. Swap shrimp for scallops or mussels.
Veggie Boost: Add chopped zucchini, leeks, or sweet corn for added texture and flavor.

Preparation time: 15 hours

Portions: 8

See recipe