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 Cuisines > Greek cuisine > Search results
Fish soup
Ingredients:
2 lb (1 kg) Mussels
4 lb (2 kg) assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, Cod and grouper
Salt
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

Directions:
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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