Ever since the time of the ancient Greeks, fishermen have been making this soup with leftover fish from their catch. Said to be the humble predecessor of bouillabaisse, it almost certainly traveled to Marseilles when the ancient Greeks colonized the south of France. Optional extras may include tomatoes, lemon zest, saffron stale bread and rice. Enjoy this traditional Greek Fish Soup recipe!

Ingredients:

6 shallots or baby onions, peeled and halved
4 large potatoes, peeled and roughly chopped
3 carrots, peeled and sliced
1 zucchini, trimmed and roughly chopped
1 stalk celery with the tops, sliced and chopped
3 tbsp finely chopped flat-leaf parsley
2 lb selection of firm fish like scorpion fish, rock cod, snapper, monkfish, mullet, bream
Salt
Freshly ground black pepper
Juice of 1 1/2 lemons

Preparation:

Place the vegetables and parsley in a large saucepan. Cover with water and boil over medium heat for 10 minutes. Meanwhile, clean and gut the fish. If small leave whole, otherwise cut into fillets. Place the fish carefully on top of the vegetables, reduce the heat and cook for another 10 to 15 minutes until the fish and vegetables are cooked.

Carefully remove the fish and vegetables and set aside. Strain the stock and return it to the pot. De-bone the fish and remove the heads. Return the de-boned fish and vegetables back into the strained stock, and season with salt and pepper. Bring back to a boil, then simmer for 5 to 10 minutes.

Place fish and vegetables in soup bowls and pour the broth over. Squeeze lemon juice into each bowl and serve with toasted bread.

Serves 4 to 6

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Ingredients:

1/2 cup Olive oil
2 tsp Unsalted butter
1/8 tsp Crushed red pepper
1-1/4 lbs Jumbo shrimp
2 Cloves chopped garlic
1/2 cup Dry white wine
1-1/4 lbs fresh tomatoes, peeled, seeded and thinly sliced
1 1/2 tbsp chopped fresh oregano
2 oz Fresh Feta Cheese – crumpled
1 medium onion finely sliced
Salt

Preparation:

Preheat the oven at 400F. Rinse shrimp in cold water and drain. Peel the shrimp, leaving the head and tail intact. Season with salt and pepper. Place shrimp in large oven-proof baking dish. In a large saute pan, heat the olive oil. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, garlic, and herbs. Saute for 1 minute. Add the wine and bring liquid to a boil. Reduce to a simmer and cook for about 2-3 minutes. Pour the mixture over the shrimp. Sprinkle top with feta cheese. Place in the oven and roast for 8-10 minutes. Remove from oven, garnish with parsley and serve.

Serves 6

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Ingredients

• 6 small or 3 large red mullets, cleaned
• 2 handfuls of fresh herbs finely chopped (thyme, spearmint, coriander, marjoram, parsley, rosemary. If you do not have fresh herbs use one soupspoon of each.
• 3 soupspoons olive oil
• Juice of one lemon
• Salt and pepper

Method

Mix the herbs together with the oil, the lemon juice, the salt and pepper. Spread the mixture on the belly and the outside of the mullets. Line a pan with aluminum foil and put the fish on top. Put it on the grill and grill the fish 4-10 minutes on each side, according to the size of the fish. Sprinkle continuously with lemon juice. Grill until the flesh easily comes away from the bone. Serve immediately with bread and green salad.

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Ingredients

• 1 ½ kg gilt – head bream fish
• 225 gr pecorino romano cheese
• 3 spoons olive oil
• 1 tea spoon salt
• 1 tea spoon cumin

Method

Clean the fish and scrape the scales carefully. Remove head and tail. Mash the cheese and beat it in a mixer with the olive oil. Baste a baking pan with oil and place the fish into it. Spread half of the cheese mixture on top of the fish and ensure that it is well covered by the mixture. Turn the fish upside down and spread the other side with the rest of the cheese mixture. Preheat the oven in 220 C and bake the fish for 10 – 15 minutes. Remove from the oven turn it upside down carefully and bake for another 10 – 15 minutes. Mix the cumin with the salt and dredge it over the cheese crust. Sprinkle the fish with one spoon olive oil and serve.

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Ingredients

• 2 spoons of coriander seeds
• 1 tea spoon salt
• 2 steaks cod
• Vinegar, made from white wine.

Method

Preheat the oven in 190 C. Place the coriander seeds in a baking pan and bake them for 10 minutes. Let them coo for some minutes. Mash them with a mortar together with the salt. Drain the fish steaks and remove any tiny bones you can find. Sift them with the coriander mixture and place them in a baking pan (baste the baking pan with oil). Cover the pan and place it in the oven. Bake the fish for 20 – 25 minutes. Remove from the oven, sprinkle with vinegar and serve hot.
Note: Do not forget to sprinkle with vinegar.

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