- 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
- Freshly ground black pepper
- Juice of 1 1/2 lemons
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!
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