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 Cuisines > Greek cuisine > Search results
Fish soup
2 lb (1 kg) Mussels
4 lb (2 kg) assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, Cod and grouper
1/2 cup (4 fl oz/125 ml) Olive oil
2 cups (7 oz/220 g) sliced yellow Onions
1 cup (3 oz/90 g) sliced Leeks, carefully washed
4 Cloves Garlic, finely minced
2 Celery stalks, chopped
1 1/2 cups (9 oz/280 g) peeled, seeded and chopped Tomatoes (fresh or canned)
4 fresh Thyme sprigs
1 bay leaf
1/2 cup (1/2 oz/20 g) chopped fresh flat-leaf (Italian) Parsley
1 cup (8 fl oz/250 ml) dry white wine
7 cups (56 fl oz/1.75 ml) water
1 lb (500 g) shrimp (prawns), peeled and deveined
Fresh lemon juice
Freshly ground pepper

1. Discard any Mussels that do not close to the touch, then scrub the mussels under running water and remove their beards. Place in a bowl and refrigerate until needed.
2. Cut the fish fillets into 1 1/2-inch (4-cm) pieces. Place on a plate, sprinkle with Salt and refrigerate until needed.
3. In a large saucepan or kettle over medium heat, warm the olive oil. Add the Onions and Leeks and sauté until translucent, about 8 minutes. Add the Garlic, Celery, Tomatoes, Thyme, bay leaf and 1/4 cup (1/4 oz/10 g) of the Parsley and saute for about 2 minutes longer.
4. Add the wine and water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes. Add the fish pieces, cover and cook for 5 minutes. Add the shrimp and Mussels, re-cover and cook until the mussels open, 3-4 minutes. Discard any mussels that have not opened.
5. Season to taste with lemon juice, salt and pepper. Ladle into warmed bowls. Sprinkle with the remaining 1/4 cup (1/4 oz/10 g) parsley. Serve hot.

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