Ukha (Russian Fish Soup)

1 T. olive oil

1 leek, white and light green, washed and thinly slice into half moons

2 carrots, scraped and sliced

1 celery stalk, diced

2 yukon gold potatoes, peeled and cut into small dice

1 qt. fish stock

1 1/2 lbs. assorted fish (I used salmon and cod) skinned and cut into cubes

2 T. fresh parsley, chopped

2 T. fresh dill, chopped

juice from half a lemon

Place the olive oil in a dutch oven or soup pot and place over med high heat.  Add the leek, carrots, celery and potatoes.  Season to taste with salt and pepper and cook, stirring occasionally, until the leeks are tender, 2 or 3 minutes.  Add the fish stock, bring just to a boil, reduce heat to simmer and cook until vegetables are for tender, 15-20 minutes.  Add the fish, parsley and dill.  Cook until the fish is poached, about 5-10 minutes.  Stir in lemon juice, taste and season with more salt and pepper, if needed.