How to make a Greek Style Fish Soup.
Ingredients: Serves 6-8
- 2 lbs. fish, bone in
- 1 lb cooked mussels without shell
- 2 large potatoes cut into large cubes
- 2 eggs
- 1/2 cup rice
- 1 large onion, peeled and quartered
- 2 carrots, peeled and quartered
- 2 stalks celery, quartered
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- Fresh, chopped parsley to garnish
- Add the olive oil to a large soup pot and set the heat to medium.
- Add onions, celery, and carrots and saute together for about 3 minutes.
- While the vegetables are sauteing, clean and wash the fish.
- Pat it dry with a clean cloth or paper towels.
- Sprinkle the fish with salt and pepper and then add the fish to the pot.
- Fill the pot with water so that the fish is completely covered, just make sure there are at least 8 cups of water in the pot.
- Cover the pot and bring the contents to a boil on high heat.
- Once the water begins to boil, set the heat on low and simmer it for 45 minutes.
- Remove the fish and lay it on a platter.
- Strain the broth through a colander and back into the pot.
- Add the rice and potatoes and stir with a fork.
- Cover the pot and cook the rice and the broth together on medium heat until the rice and potatoes are cooked all the way through.
- When the rice and potatoes has cooked, beat 2 eggs, slowly adding the juice of 1-2 lemons and some broth from the pot and pour the mixture in the pot, stirring constantly, over low heat.
- Also add the already cooked mussels.
- Once the soup is cooked, you can either serve the fish separately or remove the meat from the bones and put the meat back into the soup.