Ukha-inspired fish and vegetable soup

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author CASA Veneracion


  • 2 heads salmons about 800 grams
  • 600 grams talakitok (trevally), filleted
  • salt
  • pepper
  • 2 cloves garlic
  • 2 cups cubed potatoes
  • 2 cups cubed carrot
  • 1/2 cups sliced celery
  • 1/3 cups sliced leeks (white and light green portions only)
  • finely sliced scallions to garnish
  • chopped parsley to garnish


  • Place the salmon heads and talakitok bone in a pot. Cover with water. Add the garlic. Cook over medium heat just until the salmon heads are done.
  • Scoop out the salmon heads without turning off the heat. Season the broth with salt and pepper. Continue simmering.
  • Pick the meat from the salmon heads and set aside. Return the bones to the pot. Simmer for about 20 minutes. Strain the broth.
  • Pour the strained broth back into the pot. Add the vegetables. Sprinkle with more salt and pepper. Simmer for 10 to 15 minutes.
  • Cut the talakitok fillets into cubes. Add to the vegetables. Simmer for five minutes. Add the salmon. Simmer for another five minutes.
  • To serve, ladle into bowls, sprinkle with scallions and parsley, and serve hot.