Greek Traditional Fish Soup

Greek Traditional Fish Soup
Fish boiled & Fish soup traditional, energizing and for many, very favorite soup with fresh fish.
To have a tasty soup what you need is nothing more than the good fresh fish. Not that it can not be done from frozen fish but definitely fresh is preferred. The dusky grouper, the white grouper, the scorpaena, the European hake, etc. are ideal. Also the smaller fish, those that live near rocks make the best fish soup. You choose any fish or fish combination you like and enjoy it.
It is one of the most delicious and healthy dishes in Greek Cuisine. The shrimp in the current proposal playing the guest star role is not a sine qua non. Fish soup can be made without them… The vegetables are for accompanying this dish. A light dish and if you choose the winter version is a dish of warmth and coziness.

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Greek Traditional Fish Soup Greek Traditional Fish Soup

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Ingredients (~8 servings)

  • 1.6kg (3.5 lbs) various fish for soup
  • 20 shrimp
  • a bunch celery
  • 1 ripe tomato, cut in 4
  • 4 onions
  • 4 zucchini
  • 6 carrots
  • 6 medium potatoes
  • 1 sprig rosemary
  • 1 sprig thyme
  • 60g (2.1 oz) olive oil
  • 100g (3.5 oz) rice
  • 2 lemons
Peel, wash, sprinkle with a little vinegar, season with salt and drain the fish in a colander. We do the same for all vegetables. You cut the celery into smaller pieces 4-5cm (2in).
In large saucepan put enough water to boil and place inside the fish, olive oil, half a lemon cut into slices, thyme and rosemary.
Let it boil for a while ~10'(the fish you see fish boiled too fast). Towards the end of cooking add the prawns and cook them for 2'-3' to blush.
With a slotted spoon, remove the fish from the pan and place them on a large platter, cover them and keep warm.
Pass the water in which were boiled fish from fine strainer. Wipe with paper towels the pot and re-pour the water into.
Add a little more water, if necessary, bring to a boil and pour in the vegetables and a little salt. The vegetables are covered thoroughly with water.
Boil until tender. Test with a fork.
When ready, remove them with a slotted spoon and place them in a plate next to the fish.
In the pot, add the rice and cook for 15 minutes or until tender. Add the lemon juice and a little salt and pepper. Served in tureen and eaten warm with part of vegetables and fish in a separate dish with lemon or peeled & cut into the soup.
Greek Traditional Fish Soup Greek Traditional Fish Soup
If you want do the egg and lemon soup (avgolemono):
Withdraw the saucepan from the heat. In a bowl beat two eggs and gradually add the lemon juice.
Carefully add a little bit a few tablespoons -soup spoons- the warm broth of food until the temperature of the two ingredients get equal.
Put the lemon sauce to the pan and stir slightly. Do not boil.
In this case the dish is not for fasting.

Author Zambia G. Sifaki

Greek Traditional Fish Soup

Greek Traditional Fish Soup

Greek Traditional Fish Soup