Fish Soup (Psarosoupa)
|Cleaned fish/2 heads and bones from large fish such as red snapper / mackerel tied together in cheesecloth||2 Small|
|Water||2 Quart (Enough To Cover)|
|Onions||10 Small, peeled and left whole|
|New potatoes||10 Small, pared and left whole|
|Carrots||4 , pared and sliced in 1 inch pieces|
|Stalk celery||1 , sliced in 1 inch pieces|
|Tomatoes||3 , peeled, seeded, and chopped|
|Garlic||2 Clove (10 gm), crushed in a garlic press|
|Mackerel fillets||2 Pound|
|Red snapper fillets||1 Pound|
|Codfish fillets||1 Pound|
|Lemon juice||1 Large|
|Olive oil||1⁄2 Cup (8 tbs)|
Put fish heads and bones into a stock pot with bay leaf and water.
Bring to a boil and cook 20 minutes, removing scum as it forms.
Strain broth; return to pot.
Discard heads and bones.
Add onibns, potatoes, carrots, celery, tomatoes, and garlic.
Place mackerel and snapper on top of vegetables.
Add water if necessary to cover.
Bring to a boil quickly.
Boil 10 minutes.
Boil another 10 minutes.
Remove fish and place in a heated serving dish.
Garnish with parsley.
Blend lemon juice and olive oil.
Drizzle half over fish and add the rest to the stock.
Pour soup and vegetables into a tureen.
Serve the fish and soup in separate dishes.