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Fish Soup With Vegetables

Greek.Cookery's picture
  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)

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

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