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Fish Soup With Vegetables

Greek.Cookery's picture
Ingredients
  Rascasse/Scorpion/other bony soup-fish with heads, scaled, gutted, washed and cut into large chunks 4 1⁄2 Pound (2 Kilogram)
  Onions 1 Pound, chopped (500 Gram)
  Leeks 8 Ounce, washed and the white chopped (250 Gram)
  Fruity olive oil 4 Tablespoon
  Saffron strands 50
  Carrots 8 Ounce, diced (250 Gram)
  Celery stalks 2 , chopped (Including Tops And Leaves)
  Tomatoes 2 Pound, skinned, seeded and finely chopped (1 Kilogram)
  Garlic 4 Clove (20 gm), finely chopped
  Hot red dried chili 1 Small, dried
  Thyme/1 teaspoon dried mountain thyme 1 Tablespoon
  Bay leaves 2
  Seville orange zest 1 , grated
  Seville orange/1/2 lemon and 1/2 sweet orange 1 , juiced
  Ouzo/Other anise-flavored liquor 2 Fluid Ounce (50 Milliliter)
  Finely chopped fresh mint 2 Tablespoon
  Flat leaf parsley 4 Ounce, finely chopped (100 Gram)
Directions

In a flameproof casserole, fry the onions and leeks gently in the olive oil until translucent.
Meanwhile pour 125 ml (4 fl oz) boiling water over the saffron strands in a cup.
Add the carrots, celery, tomato flesh, garlic, chilli, thyme, bay leaves and orange zest to the pan and simmer for about 10 minutes, until the sauce begins to

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek

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