Greek fish soup

2

• Time for preparing

  Contents

  • • 0.0.1 1h 20min
    • 0.0.2 Medium dish
    • 0.0.3 62.2kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 20min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  62.2kcal

• Rating

• Recipe

This fishing soup is cooked at home or outdoors on the principle of “what sailed in the net. “Therefore, it can be made from any fish. Vegetables You can also change to your liking. The feature of this soup is in lemon. Fish is cooked with it, and with lemon sauce it is served to the table.

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Ingredients

0/15 ingredients

• Cod fillet – 350 gr.
• Fillet of sea bream – 350 gr.
• Fillet of sea bass – 350 gr.
• Carrots – 1 pc.
• Zucchini – 1 pcs.
• Petiole celery – 1 petiole
• Potato – 4 pcs.
• Onion – 2 pcs.
• Fish broth – 1 l.
• Vegetable oil – 6 tbsp.
• Lemon – 1 pc.
• Garlic – 3 cloves
• Salt – 1 tsp
• Ground black pepper – 1/4 tsp
• Oregano – to taste

1ч 20мин1ч 20мин 62.2

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Steps

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1. Cut the carrots into strips.
2. Chop the onion into a small cube.
3. Zucchini is better to take medium-sized, about 15 centimeters. Cut into half rings 1 cm thick.
4. Cut the potatoes into large pieces, or take in the same volume of small potatoes, then it only needs to be peeled.
5. Chop celery in half rings 0.5 cm thick.
6. Heat vegetable oil in a pan. Since the dish Greek, it’s better to use olive oil unrefined.
7. Put onion and chopped garlic in a pan. Fry vegetables preventing the appearance of fry.
8. Add carrots and simmer until it softness.
9. Add potatoes to carrots and simmer for 10 minutes
10. Add celery, fry for about 5 minutes.
11. Add zucchini. Stir vegetables and simmer until transparent zucchini.
12. Transfer vegetables to a pan and pour fish broth, salt. Cook until potatoes are cooked.
13. Cut the lemon in half and squeeze the juice from one half into soup. The second half comes in handy for serving.
14. Bring to a boil and reduce heat to a minimum.
15. Put chopped pieces of fish fillet in the soup. Cook until readiness for about 15 minutes. Fire does not increase.
16. From the second half of lemon and vegetable oil make dressing, adding oregano, a few grains of salt and black pepper.
17. Arrange the soup on plates and serve with lemon dressing.

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