INGREDIENTS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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