CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
Greek |
Soups/stews, Greek, Seafood |
8 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
1 1/2 |
kg |
Fish trimmings |
3 |
l |
Water |
|
|
Salt |
|
|
Whole peppercorns |
2 |
lg |
Onions; chopped |
2 |
|
Garlic cloves; crushed |
2 |
|
Leeks (optional) white part only |
1 |
c |
Chopped carrot |
1 |
c |
Chopped celery (with leaves) |
1/2 |
c |
Olive oil |
2 |
c |
Chopped, peeled tomatoes |
2 |
|
Bay leaves |
4 |
|
Sprigs parsley |
1 |
|
Sprig thyme |
750 |
g |
Potatoes; peeled & sliced |
|
|
Parsley; chopped |
1 1/2 |
kg |
Mixed whole fish |
500 |
g |
Green lobster tails |
500 |
g |
Large green prawns |
2 |
tb |
Lemon juice |
INSTRUCTIONS
FISH (SEE NOTE
Obtain from the fishmonger fish trimmings such as heads and backbones.
Rinse well and place in a large pot. Add water, salt and 1/2 teaspoon
peppercorns and simmer for 2 hours. Strain stock and reserve.
Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10
minutes. Add chopped tomatoes, herbs tied into a bunch and reserved fish
stock. Season well with salt and freshly ground pepper. Cover and simmer
for 30 minutes. Add potatoes and boil for 5 minutes.
Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces
and prawns and simmer for 7-10 minutes until prawns turn pink and lobster
meat is cooked. Do not boil when shellfish are added for they will toughen.
Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped
parsley and keep hot.
Serve soup in a tureen as a first course with crusty bread, then follow
with seafoods and potatoes served with lemon wedges and a cruet of olive
oil. Alternatively soup, potatoes and seafoods may be served together in
deep plates.
NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet,
eel, whiting, john dory and bream. Cut into 5 cm (2 inch) slices and
sprinkle with lemon juice. Add heads and trimmings to fish stock. Cut
rinsed lobster tails into 5 cm (2 inch) pieces with shell on. Shell and
de-vein prawns.
Source: The Greek Cookbook by Tess Mallos
Typos by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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