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Fish can consist of bass, cod, haddock, snapper, trout, grouper, halibut, pollack or halibut and should be cleaned. Shellfish can be a mixture of lobster, shrimp, mussels or scallops, cleaned and in shells.
Find your favourite large soup pot and heat the olive oil. Saute the scallions or leeks and onions until wilted. Add the garlic, celery, fennel, parsley and tomatoes and stir. Pour in the water, season with the oregano or thyme and bring to a rolling boil, reduce the heat and simmer until the vegetables are almost cooked. Season with salt and pepper.
Add the fish and bring to the boil again, cover and simmer for 15 minutes. Add the shellfish and simmer for a further 5 to 7 minutes, add the strained lemon juice and remove from the heat. Serve with thick paximathia in each bowl.
1/2 cup olive oil 1/4pt/140ml
3/4 cup scallions or leeks, coarsely chopped
1 medium white onion, finely chopped
2-3 garlic cloves, chopped
3-4 ripe plum tomatoes, seeded and chopped
1 celery rib with leaves, coarsely chopped
3tbs chopped fresh fennel
1/4 cup fresh parsley, chopped
8-10 cups water 4-5pts
salt and fresh peppercorns to taste
2 sprigs fresh oregano or thyme
4-6lbs whole fish
1-2lbs mixed shellfish
1/4 cup fresh lemon juice 2floz/70ml
paximathia (coarse thick toasted wedges of bread)
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