Greek Fish Soup

How to make a Greek Fish Soup.

Ingredients: Serves 4

  • 750 g of white fish fillets, preferably boneless
  • 1 kg of tomatoes
  • 1 onion
  • 1 carrot
  • 1 leek (just the white part)
  • 1 stick of celery
  • 5 cloves of garlic
  • 1 lemon (rind and juice)
  • 2 cups of fish stock
  • 6-8 cups of water
  • ½ teaspoon of saffron threads
  • ½ cup of of chopped parsely
  • ⅓ cup of chopped fresh mint

Method:

  1. Finely chop the onion, carrot, garlic and celery.
  2. Thinly slice the leek.
  3. Saute them all for abut 10 minutes or until the onion is translucent.
  4. Grate the lemon rind and juice the lemon, then add both to the vegetables, along with the stock, the water, tomato and saffron.
  5. Simmer for about 20 minutes until the vegetables have softened.
  6. Slice the fish fillets into bite-sized pieces and add them to the soup.
  7. Simmer for another 10 minutes or until the fish is cooked through.
  8. Stir in the parsley and mint.
  9. Serve and enjoy!
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