Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Karen Mintzias |
1½ kilograms | Fish trimmings |
3 litres | Water |
\N \N | Salt |
\N \N | Whole peppercorns |
2 larges | Onions; chopped |
2 \N | Garlic cloves; crushed |
2 \N | Leeks (optional) white part only |
1½ kilograms | Mixed whole fish |
500 grams | Green lobster tails |
1 cup | Chopped carrot |
1 cup | Chopped celery (with leaves) |
½ cup | Olive oil |
2 cups | Chopped, peeled tomatoes |
2 \N | Bay leaves |
4 \N | Sprigs parsley |
1 \N | Sprig thyme |
750 grams | Potatoes; peeled & sliced |
\N \N | Parsley; chopped |
500 grams | Large green prawns |
2 tablespoons | Lemon juice |
FISH (SEE NOTE
Obtain from the fishmonger fish trimmings such as heads and backbones.
Rinse well and place in a large pot. Add water, salt and ½ teaspoon peppercorns and simmer for 2 hours. Strain stock and reserve.
Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes. Add chopped tomatoes, herbs tied into a bunch and reserved fish stock. Season well with salt and freshly ground pepper. Cover and simmer for 30 minutes. Add potatoes and boil for 5 minutes.
Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7-10 minutes until prawns turn pink and lobster meat is cooked. Do not boil when shellfish are added for they will toughen.
Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot.
Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream. Cut into 5 cm (2 inch) slices and sprinkle with lemon juice. Add heads and trimmings to fish stock. Cut rinsed lobster tails into 5 cm (2 inch) pieces with shell on. Shell and de-vein prawns.
Source: The Greek Cookbook by Tess Mallos Typos by: Karen Mintzias