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
- 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.
- Make sure to spoon off any scum from the surface. Remove the fish to a platter and strain the stock through a sieve.
- 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.
- 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.
- Lastly, add the cumin, herbs and lemon juice and bring back to the boil briefly.
- Adjust seasoning and serve.
Source: Greece Is