Fish Soup

FISH SOUP is a very popular dish in Greece. The fish typically used for this delicious dish belong to varieties found in abundance in the Mediteranean sea such as seabream, scorpion fish, angler fish, pearch etc. Still, rays and cod fish can also deliver great tasting soup. In fact, depending on one’spersonalpreferences,manykinds of fishcanbeused for agoodsoup. Fish soup is generally recommendedfora low-cholesterol, weight loss diet. It is typically served with a seasonal salad.

4 servings:
1 kg fish of one or more varieties suitable for soup
13oz (400gr) potatoes
2 red onions
1 bunch of celery leaves
3 carrots
2 lemons or 4oz (120ml) lemon juice
6 tablespoons of Olive Myth extra virgin olive oil
½ teaspoon of sea salt and black pepper
1 teaspoon of dill and parsley

Descale and gut the fish, wash and strain them. Wash dice potatoes, carrots, onions and celery. Place the fish in a pot with 1 lt of water and put on a high-heat stove (at approx. 200 °C). Bring to boil and add the vegetables, salt and Olive Myth extra virgin olive oil. Let them boil for about half an hour. Remove the pot from the heat and let it cool for a little while. Strain the fish and vegetables. Keep the broth in the pot for the final preparation. Put the fish and vegetables on a plate and remove heads and bones. Place the food in the pot containing the broth and let it boil for another 20-25 minutes. 5 minutes before finish, add black pepper, some finely chopped parsley and dill. Finally, add the lemon juice and serve.


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