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On a cold wet day a bowl of fish soup and boiled vegetables is just perfect. A kilo of mixed fish for more flavour. But none of those nasty spiky Lion fish that are now infiltrating the mediterranean
These are some of the fish we put in the pot. The red fish are spiny scorpion fish. The spikes can give you a nasty jab but they won't cause any major damage. Luckily these days the fishmonger scales and guts them for us
It's a thin lemony soup. The soup itself is eaten separately from the fish and vegetables
Fish, waiting in a dish
Recipe
Ingredients
A kilo or so of a variety of fish and shellfish. Heads, tails and all to get the full flavour
These are simmered first in a pot of water. After about 15 minutes take them out with a slotted spoon and keep them warm in the oven.
To the water in the pot add 2 or 3 potatoes chopped into large pieces
a couple of carrots chopped small
a chopped onion
a handful or two of chopped celery
a few zucchinis chopped into large pieces
Add salt and pepper to the water
Cook till tender. Remove these with a slotted spoon. Keep warm in a dish separate from the fish.
Add more water if necessary and a small handful of short grain rice. Boil till the rice is soft. Add the juice of a lemon and a small wine glass of olive oil.
The soup is ready. It's quite a thin soup. You can thicken it by pureeing some of the potatoes.
The fish and vegetables you have kept warm are served separately. Pour a little olive oil and lemon juice over them. Serve the soup and the vegetables on the side. Have a big jar or mayo ready to eat with the fish and veges.
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Why would you put mayonnaise on fish and vegetables??
ReplyDeleteIt goes on salad.
Actually down here people here put it on chips….strange tastes some people have - Everyone knows vinegar goes on chips
Mayo on anything in this county can't be traditional. My m-in-law sure didn't eat the stuff. Don't know how we started. Good combo though! Mayo with boiled fish n spuds
DeleteHeads and tails???
ReplyDeleteOf Course!! That's where all the flavour and is
DeleteFish, waiting in a dish. That rhymes. Cooking poetry perhaps?
ReplyDeleteYou had me tossing and turning
DeleteThe mind a burning
Trying for a rhyme
Which wouldn't damn well come
Fish, dish, wish
And still my brain is numb
Poetry?? Hardly
While visiting Greece my uncle to hubby to the market showed him now to choose the fish came home and made this soup
ReplyDeleteThis post brought back so many memories. Thank you
K always looks at the fish and chooses a variety but only those he considers suitable for soup. Some you can and some you can't he says.
DeleteEvery Greek islander has his favourite fish and recipe. I bet it was a soup to remember
I enjoy fish on the barbecue. I do not have enough fish to make soup but when it has been made for me in the past I have loved it. Your recipe sounds good and versatile.
ReplyDeleteA few shellfish or shrimps would make it even better but we rarely put them in the mix.
DeleteA soup made by someone else is always the tastiest!
Lovely looking soup, that I’m sure is absolutely delicious! I have been experimenting with some new Lenten recipes, and found the perfect recipe for roasting brussel sprouts. Happy cooking!
ReplyDeleteWe usually avoid meat for Lent but eat fish. This year though our fasting will only be for Holy Week. We had roast Brussel sprouts at Xmas last year. They were delicious.
DeleteI can see this being a great recipe to use when the wharf-fishing children come home with their assorted catch :)
ReplyDeleteYes. And if they are small and bony just strain the broth and bury the bones in the garden, deep so Mittens can't dig them up and choke on a bone. Great compost, great soup
DeleteWhen we lived in the Far North and did a bit of fishing I often made fish soup and was just thinking that I missed it. Next time Doug's nephew gives us some fish I must ask for some "frames".
ReplyDeleteFrames I presume are what's left after the filleting. Perfect for a good broth!!
DeleteFilleted fish is so much easier to use but here they don't waste anything
ReplyDeleteIt sounds like a very comforting winter dish. I normally gut the fish we catch but B fillets them.
ReplyDeleteI used to gut and scale. I'm very happy I don't have to do it anymore. But if you've got a boat and you fish then you have to do both. Bravo for the filleting. Makes fish so much easier to eat!
DeleteForget the olive oil and mayo. Just add coconut cream instead! Pacific island style.
ReplyDeleteI'd have a revolt on my hands. I'd love it but traditional people would not, alas
Delete