Fish-soup
As a child, I remember my father always returning home from a day of fishing with a selection of fresh cod, sea bass, scorpions, monk-fish, crab, and shrimps. My mother would then turn this beautifully fresh seafood into her famous Psarosoupa – ‘fish soup’. The fish-soup was a family favorite, especially in winter as it was the perfect comfort food; hot, tasty, and healthy! This dish today continues to be a Greek favorite among both locals and tourists throughout the Mediterranean.
Ingredients:
1.5 kilo fresh white fish- best options are: cod/sea bass/scorpions/monk-fish
2 medium potatoes – chopped
2 medium zucchinis – chopped
2 medium carrots- chopped
1 white onion – diced
150g celery – diced
100g celeriac – diced
50g rice (optional)
70ml olive oil
Salt and pepper to taste
Method:
1) Head, gut and clean your fish well.
2)Place it into a large saucepan/cooking pot. Boil the fish for 10 minutes.
3)Remove the fish from the water and when cool, remove skin/bones and chop into chunks.
4)Strain the water to remove any skin/bones and after, place back on the heat. Add to the water the: potatoes, zucchini, carrot, onion, celery, celeriac, rice, olive oil and salt and pepper to taste.
5)When the vegetables are cooked, place the fish into the liquid.
Drizzle with olive oil and perhaps crack some black pepper on top.
Kali Orexi!
Tip: For an extra tasty fish soup, why not add some pieces of crab and shrimp?! The more variety of seafood; the richer the taste!
