Greek fish soup

By admin
03 May 2012

Serves 6

Preparation time: 15 min

Cooking time: 30-40 min

4 x 250 ml (4 c) chicken stock

500 ml (2 c) dry white wine

250 ml (1 c) olive oil

2 fresh bay leaves

1 onion, roughly chopped

4 cloves garlic, roughly chopped

2 carrots, scraped and sliced

3 celery stalks, roughly chopped

4 potatoes, peeled and cubed

4 ripe tomatoes, peeled and diced

250 ml (1 c) finely chopped Italian parsley

grated rind and juice of 2 large lemons

salt and freshly ground black pepper (optional)

400 g small prawns, cleaned

400 g mussels in their shells

600 g white fish fillets, cut into pieces

parsley to garnish

Bring the stock, wine and olive oil to the boil and add the bay leaves, onion, garlic, carrots, celery, potatoes, tomatoes,

parsley and lemon rind and juice to the liquid.

Simmer for about 20 minutes and season with salt and pepper if necessary.

Add the prawns, mussels and fish and simmer for another 15 minutes. (Discard any mussels that don’t open.)

Serve the fish with freshly baked bread.

TIP: Replace chicken stock with fish stock. Make your own: use the bones and head of the fish, combine with lots of fresh lemon rind and juice, chopped onions, garlic, Italian parsley, carrots, celery, salt and pepper and boil in 2 litres of water for about an hour.

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