Follow these steps for perfect results
mixed fish
prepared whole, rinsed, liquid removed
extra virgin olive oil
potatoes
peeled whole
onions
peeled whole
carrots
peeled and quartered
celery stalks
minced, including some leaves
courgettes
quartered into 50mm lengths
lemons
salt
black pepper
freshly ground
Place the extra virgin olive oil in a very large saucepan with 1.4L of water.
Bring to a rapid boil and boil for 45 minutes to emulsify the liquid.
Add seasoning.
Add the mixed fish to the boiling liquid.
Bring back to the boil and skim off any impurities until the broth is clear.
Cover the saucepan and cook for about 10 minutes.
Add the potatoes, onions, carrots, celery, and courgettes to the soup.
Ensure the vegetables are half immersed in the broth, adding a little warm water if needed, but avoid adding too much liquid.
Cook for 20 to 30 minutes for large fish, or less for smaller fish, making sure the fish does not disintegrate.
The fish should hold together well enough to be taken out whole without breaking, if possible.
If the fish are small and cook quicker, take them out earlier and keep them hot.
Add the juice of 1 lemon at the end of cooking.
Carefully remove the fish from the liquid and transfer it to a warmed platter, surrounding it with the cooked vegetables.
Serve the soup separately.
Offer extra virgin olive oil and lemon wedges for serving with the fish and vegetables.
Expert advice for the best results
Use a variety of fish for a more complex flavor.
Don't overcook the fish, or it will become dry and tough.
Serve with crusty bread for dipping into the soup.
Everything you need to know before you start
20 minutes
The soup can be made a day ahead and reheated.
Garnish with fresh parsley and a drizzle of extra virgin olive oil.
Serve hot with crusty bread.
Offer lemon wedges and extra olive oil on the side.
Assyrtiko or Sauvignon Blanc
A crisp, refreshing beer will complement the soup
Discover the story behind this recipe
Traditional Greek seafood dish
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