INGREDIENTS

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

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