Good Living / Soups

Greek Fish Soup

15' 60' 4 1 Ηands on Cook Time Portion(s) Difficulty

Ingredients

1-1,2 kilos monkfish, intestines, gills and skin removed 1 1/2 liter stock, vegetable 1 onion, large 2 carrots 2 sprig(s) celery 3 potatoes, medium 4 sprig(s) celery leaves 1 sprig(s) rosemary 1 star anise 2 bay leaves 1 chili pepper salt pepper lemon zest, of 1 lemon lemon juice, of 1 lemon 4-8 tablespoon(s) olive oil, to serve thyme, to serve Method 1 lemon, to serve

Add the fish in a large pot, add the stock and cover with plastic wrap or lid. Διατροφικός πίνακας Place the pot over low heat and simmer for 30-40 minutes. When the fish is ready, remove pot from heat and uncover pot. Nutrition information per portion Carefully remove the fish from the pot with the aid of a slotted spoon and transfer to a large dish. Drain the stock into a bowl and wash pot. Transfer stock back into pot. 397 0.7 39.0 Calories 2.2 Saturated Total Carbs Peel the onion and coarsely chop. (kcal) Total Fat (g) Fat (g) (g) Peel the carrots and chop into 0.5-1 cm cubes. Cut the celery into slices. 20 % 3 % 4 % 15 % Peel the potatoes and chop into 1 cm cubes and finely chop the leaf celery. Add the onions, carrots, celery, potatoes, leaf celery, bay leaves, star anise, hot pepper, the zest and the juice of the lemons, rosemary, salt and pepper. Place over medium heat and boil for 20-30 minutes. 8.9 52.0 6.8 0.5 Carefully remove all of the bones from the fish and separate the fish meat into small or Sugars (g) Protein (g) Fibre (g) Sodium (g) large pieces depending on how you like it in your soup. When the vegetables are ready, add the pieces of fish to the pot and gently stir. 10 % 104 % 27 % 8 % Serve with 2 tablespoons of extra virgin Greek olive oil for each serving along with your choice of herbs and lemon wedges.