Description
A hearty and comforting traditional Greek soup made with fresh fish and a medley of vegetables, capturing the essence of Mediterranean flavors.
Ingredients
- 2 pounds whole white fish (red snapper, cod, or monkfish), scaled and cleaned
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 2 garlic cloves, grated
- 3 potatoes, peeled and diced
- 1 (15-ounce) can of tomatoes, pureed
- Salt and pepper, to taste
- Lemon wedges, for serving
- 2 tablespoons fresh chopped parsley
- 7-8 cups water
Instructions
- Begin by placing the water and cleaned fish into a large pot. Season lightly with salt and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes.
- Carefully transfer the fish to a platter and strain the broth through a fine mesh sieve.
- Return the wiped pot to heat, adding the olive oil, onion, and diced celery over medium heat. Sauté until the onion becomes soft.
- Grate the garlic and warm it in the mixture for an additional minute.
- Add the diced potatoes, seasoning with salt and pepper.
- Pour in the pureed tomatoes, cooking on medium-low heat for about 10 minutes.
- Return the strained stock to the pot, bring to a boil, and simmer until the potatoes are tender.
- While the soup simmers, remove any bones from the fish, cut it into chunks, and return it to the soup.
- Adjust seasoning as needed, garnish with fresh parsley, and serve hot with lemon wedges and toasted bread.
Notes
For additional flavor, consider adding a splash of citrus juice or zest. Store leftovers in an airtight container in the fridge for up to three days.