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Fish Soup (Psarosoupa)
| Since ancient times Greeks could distinguish
that the products of the sea were healthy and tasteful. Today the modem Greek
cuisine has many recipes that include fish and shell fish. |
INGREDIENTS
(5 Portions)
1300 gr fish, preferably grouper, red mullet or halibut
1/2 kilo peeled potatoes
3 - 4 zucchinis
3 ripe tomatoes or a glass
of tomato juice
1 teacup rice
4 carrots
some celery sticks
1
large onion
2 - 3 tablespoons olive oil
salt to taste PREPARATION
Place all the ingredients except for the fish, the potatoes and the zucchinis
in a saucepan. Fill with water, just above the middle of the saucepan, and boil
for 45 minutes. Add the potatoes and the zucchinis. Prepare the fish discarding
scales, fins and skin if necessary. Add to the broth when the potatoes are nearly
ready and boil for another 15 - 20 minutes, add water if necessary. Carefully
take out the fish, strain the broth to remove any little bones. Blend half of
the vegetables. Put the broth back into the saucepan, bring to a boil and
add the rice. When the rice is cooked add the blended vegetables. Arrange
the fish on a platter along with the rest of the vegetables. Pour an olive oil
and lemon dressing on top. (To make an olive oil and lemon dressing you
need a cup of olive oil, a large lemon and a pinch of salt. Put these ingredients
in a shaker and beat thoroughly). | |
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Meat Pie
Walnut Pie
Moussaka
Stuffed Tomatoes
Sofrito
Pastitsada
Shrimp Saganaki
Fish Bourdetto
Fish Soup
Strapatsada
Greek Salad
Fruit in Syrup
Wines
Beverages
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