Description
A comforting Greek Fisherman’s Soup with fresh white fish, potatoes, and aromatic herbs, embodying the essence of the Mediterranean.
Ingredients
- 2 pounds whole white fish (red snapper, cod, 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 of water
Instructions
- Start by placing the water and the cleaned fish into a large pot. Season the mixture lightly with salt, then bring it to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes.
- After 20 minutes, carefully transfer the fish to a platter. Strain the broth through a fine mesh to catch any bones and unwanted bits, discarding the remnants.
- Wipe down the pot to prepare for the next stage.
- Add the olive oil, onion, and diced celery to the pot over medium heat. Sauté until the onion becomes soft and translucent.
- Grate the garlic and warm through for another minute.
- Next, add the diced potatoes to the mix, seasoning them with salt and pepper.
- Pour in the pureed tomatoes, and let everything cook over medium-low heat for approximately 10 minutes.
- Add the strained stock back to the pot. Bring everything back to a boil, then lower the heat to medium-low, letting it simmer until the potatoes are tender.
- Remove any remaining bones and skin from the fish, discarding them. Cut the flaked fish into chunks and introduce them back into the soup.
- Taste the mixture, adjusting seasoning if necessary. Garnish with freshly chopped parsley, and serve hot with lemon wedges and toasted bread.
Notes
Feel free to experiment with different types of white fish or add vegetables like carrots or leeks for variation.
