Traditional Greek Fish Soup (Fisherman soup)

A creamy, healthy and tasty Greek style soup, with lots of vegetables.

The Ingredients

1 kilo (2.2 Lb) of fish (grouper preferred, stone fish, cod, blackfish)
4-5 medium potatoes
4 medium dry onions
5 medium carrots
5 celery sticks
2 medium tomatoes
3-4 small zucchini
2 pieces of fresh ginger
½ cup olive oil
2 lemons
Salt and pepper to taste
1 liter of water (approximately)

Instructions

1. Prepare all vegetables; wash well, peel potatoes, onions, carrots and tomatoes and keep in a bowl submerged in fresh water.

2. Clean the fish, de-scale and gutted, trim the fins off, wash well and strain.


3. Boil ¾ of liter water in a large pot with one onion, one piece of ginger and two celery sticks. Add the fish, salt and ½ of the oil.   Cook for 15-20 minutes over low heat. Once the skin of the fish starts popping off, the fish is ready.

4. Remove the fish from pot, remove skin and bones place in a fish plate and keep aside. 

5.Sheath the fish broth in a bowl and wash clean the pot.

6. Put all vegetables in the pot add the fish broth, the remaining oil and cook about 20-30 minutes or until softened. Add salt to taste and freshly grounded pepper.

7. Remove from heat, take a number of vegetables and keep them aside for fish decoration. Put the remaining vegetables in a blender and process, then, add them in the pot and stir well.

8. Boil the soup more 5 minutes to set, add the juice of two lemons and remove from the heat.

9. Serve soup in soup bowls with freshly ground pepper and