Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 c Chopped carrot
1 1/2 kg Fish trimmings 1 c Chopped celery (with leaves)
3 l Water 1/2 c Olive oil
Salt 2 c Chopped, peeled tomatoes
Whole peppercorns 2 Bay leaves
2 lg Onions; chopped 4 Sprigs parsley
2 Garlic cloves; crushed 1 Sprig thyme
2 Leeks (optional) 750 g Potatoes; peeled sliced
-- white part only Parsley; chopped

-----------------------FISH (SEE NOTE----------------------------
1 1/2 kg Mixed whole fish 500 g Large green prawns
500 g Green lobster tails 2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as heads and backbones.
Rinse well and place in a large pot. Add water, salt and 1/2 teaspoon
peppercorns and simmer for 2 hours. Strain stock and reserve.

Gently fry onion, garlic, chopped leeks, carrots and celery in oil
for 10 minutes. Add chopped tomatoes, herbs tied into a bunch and
reserved fish stock. Season well with salt and freshly ground
pepper. Cover and simmer for 30 minutes. Add potatoes and boil for
5 minutes.

Reduce heat, add fish pieces and simmer 3 minutes, then add lobster
pieces and prawns and simmer for 7-10 minutes until prawns turn pink
and lobster meat is cooked. Do not boil when shellfish are added for
they will toughen.

Pile fish, shellfish and potatoes in a serving dish, sprinkle with
chopped parsley and keep hot.

Serve soup in a tureen as a first course with crusty bread, then
follow with seafoods and potatoes served with lemon wedges and a
cruet of olive oil. Alternatively soup, potatoes and seafoods may be
served together in deep plates.

NOTE: Fish and shellfish preparation: Fish suitable are snapper,
mullet, eel, whiting, john dory and bream. Cut into 5 cm (2 inch)
slices and sprinkle with lemon juice. Add heads and trimmings to
fish stock. Cut rinsed lobster tails into 5 cm (2 inch) pieces with
shell on. Shell and de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias

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