Traditional Greek Recipes: Fish soup with herbs and cumin


This healthy fish soup is one of those recipes which give you amazing results with minimal effort.

Dieticians recommend eating fish at least two times per week as part of a healthy diet. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). It’s also rich in calcium and phosphorus and a great source of minerals.

This recipe comes straight from the Greek islands, usually made when the weather gets cold, mostly because it’s a very warm and comfortable meal.


  • 1½kg red snapper
  • 3 medium-sized potatoes, diced
  • 3 medium-sized carrots, diced
  • Juice of 2 lemons
  • 1 bunch celery, 1 bunch parsley and 1 bunch dill, all finely chopped (not the tougher stems)
  • 200g olive oil
  • Pinch of cumin (no more than ½ tsp or it becomes bitter)
  • Salt, pepper


  1. Place the fish in a deep pot with 2 litres of water (preferably warm) and boil for 10-15 minutes until the flesh starts coming off the bone.
  2. Make sure to spoon off any scum from the surface. Remove the fish to a platter and strain the stock through a sieve.
  3. Return the stock back to the pot and add the vegetables. Simmer for another 10-15 minutes until the vegetables soften. In the meantime, remove the bones from the fish and break up into small chunks.
  4. When the vegetables are done, add the fish to the pot, together with the olive oil and seasoning. Simmer for 5 minutes to bring the flavors together, adding a little bit of water if the soup seems too thick.
  5. Lastly, add the cumin, herbs and lemon juice and bring back to the boil briefly.
  6. Adjust seasoning and serve.

Kali Orexi!

Source: Greece Is




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