| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Greek, Seafood, Soups/stews | 8 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1 1/2 | kg | Fish trimmings |
| 3 | Water | |
| Salt | ||
| Whole peppercorns | ||
| 2 | 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 | T | Lemon juice |
INSTRUCTIONS
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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