Fisherman's soup - page 72

Name: Fisherman's soup - page 72
Cuisine: European, Mediterranean, Greek
Ingredients: 150 ml olive oil 2 large onions, sliced 2 celery sticks 2 garlic cloves 150 ml white wine 2 canned tomatoes, chopped 1 orange rind 1 tsp chopped fresh thyme; 2 tbsp chopped fresh parsley 2 bay leaves salt and pepper; 900g fish, and prawns

1 step

Greek fishermen would make this soup with whatever fish they had caught that day and would then cook their freshly caught fish in a three-legged earthenware pot, called a kaccavi, hence the soup also referred to as Kaccaviá

Updated at: Mon, 19 Aug 2024 12:19:23 GMT

Nutrition balance score

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Ingredients

6 servings

150mlolive oil

150mlwhite wine

2 Tbspfresh parsley

chopped

pepper

900gfish

prawns

Instructions

Step 1

Cut the fish into fairly large, thick, serving portions, discarding any skin. Heat the oil in a large saucepan, add the onion, celery and garlic and fry for 5 minutes, until softened. Add the fish and prawns to the saucepan then V add the wine, tomatoes, pared orange rind, thyme, parsley, bay leaves, salt and pepper, and enough cold water to cover. Bring to the boil then simmer, uncovered, for 15 minutes. 3 Serve the soup hot, with lemon wedges, and garnished with croûtons.