Greek Fish Soup


2 pounds mixed firm fish

1/2 cup olive oil

2 onions sliced

2 potatoes sliced

2 carrots sliced

1 cup celery chopped

1 clove garlic minced

2 cups tomatoes (1/2 can peeled tomatoes)

1 wineglass dry white wine (and one for the cook)

6 cups water or fish stock

1 bay leaf

6 peppercorns

salt (to taste)

3 tablespoons chopped parsley

2 eggs and 1/2 lemon for the broth


Scale and season fish with salt, set aside. Heat the olive oil in a soup kettle. Add onion, potatoes, carrots, celery and garlic. Let them simmer for 5 minutes, then add tomatoes, wine, water, bay leaf and peppercorns and continue cooking for 30 minutes. Add salt, lemon juice, parsley and fish. Bring once more to boil, lower heat and continue cooking until fish is tender. About 15 minutes. Take soup off the heat and add egg and lemon mixture to it.

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