Ukha with Pike

Rinse the pike thoroughly under cold water. Remove the head (if not already done) and cut the fish into thick steaks (about 5 cm thick). Cut the tail and any large bones into pieces as well – you'll use these for the broth. Pat all pieces dry with paper towels.

Place the head, tail, and bones in a large stockpot. Add 2.5 liters of cold water. Add the halved onion, the chunked carrot, the leek (if using), peppercorns, and bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises. Simmer uncovered for 30 minutes.

After 30 minutes, strain the broth through a fine-mesh strainer into another pot or large bowl. Discard the solids. You should have about 2 liters of flavorful stock. Return the strained stock to the pot.

Add the cubed potatoes and the sliced carrot to the stock. Bring to a gentle boil and cook for 10 minutes, until the potatoes are just tender but still hold their shape.

Season the broth with salt to taste (about 1 teaspoon to start, adjust later). Gently slide the pike steaks into the simmering soup. Cook for 10–12 minutes, until the fish is opaque and flakes easily with a fork. Be careful not to stir too vigorously, as the fish may break apart.

Remove the pot from the heat. Stir in the chopped dill. Let the ukha rest for 5 minutes so the flavors meld. Ladle into deep bowls, placing a piece of fish in each serving. Add a few grindings of black pepper, if desired, and serve hot with a lemon wedge.