Aegean Fish Soup

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Aegean Fish Soup


  • 1 3/4 kg mixed (below) prepared whole rinsed and drained
  • 2 tbl olive oil
  • 8 sm Potatoes peeled whole
  • 6 sm Onions peeled whole
  • 2 x Carrots peeled and quartered
  • 2 sm stalks Celery including some leaves chopped
  • 225 gm courgettes quartered into 50mm lengths
  • 2 x Lemon
  • 1 x salt and freshly ground black pepper


  • Place the olive oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
  • Sprinkle in some seasoning and add the fish.
  • Bring back to the boil and skim until clear.
  • Cover and cook for about 10 minutes.
  • Then add all the vegetables.
  • They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
  • Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
  • It midst hold together so that it can be taken out whole without breaking if possible.
  • If the fish are small and cook quicker they should be taken out earlier and kept warm.
  • Add in the juice of 1 lemon at the end.
  • Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
  • Serve the Soup separately and ask people to help themselves to a piece of and a selection of vegetables; or if they prefer they can have the Soup first and fish and vegetables afterwards.

See also[edit]