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Fish Soup

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Ingredients
  Diced celery 1 Cup (16 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Parsley sprigs 6 , chopped
  Onions 2 Medium, diced
  Fideo pasta 1⁄4 Pound
  Leeks 2 , chopped
  Fish 2 Pound (Sea Bass / Black Fish / Cod Fillet / Any Fatty Fish)
  Diced potatoes 1 Cup (16 tbs)
  Olive oil 3 Tablespoon
  Water/Stock 2 Quart
  Salt To Taste
  White wine 1 Cup (16 tbs)
  Flour 1 Tablespoon (Adjust Quantity As Needed)
  Canned tomatoes 29 Ounce (1 Can, 2 1/2 Size)
  Pepper To Taste
Directions

Saute vegetables in olive oil for 5 to 10 minutes.
Add water or stock, tomatoes, and seasonings.
If desired, 1 cup white wine may be added in place of 1 cup water or stock.
Simmer until vegetables are tender.
Add fide and cook until pasta is tender.
Meanwhile sprinkle fish with salt and roll in flour.
Wrap in cheesecloth and tie ends loosely.
When pasta is cooked, add fish and cook until tender.
Re move fish and flake flesh, discarding skin and bone.
Add flaked fish to soup.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Fish

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