← Nouns Cooking · Greek

Ingredients

• 1 kg mixed firm white fish (fillets or cleaned whole fish), cut into large pieces
• 120 ml extra virgin olive oil
• 2 Onion, quartered and sliced
• 2 Carrot, sliced
• 2 celery sticks, sliced
• 400 g Potato, peeled and cut into chunks
• 2 large ripe tomatoes, chopped
• 2 cloves Garlic, whole
• ¼ tsp Chilli flakes
• 1.75 l Water
• 8 whole prawns (optional)
• 2 Lemon, juiced
• 1 handful Parsley, chopped
• Salt
• Black pepper

Method

1. Put the onions, carrots, celery, potatoes, tomatoes, garlic and chilli in a wide pot with the water and half the oil. Season with salt and bring to the boil.
2. Simmer for 20–25 min until the potatoes are tender and the broth tastes of the vegetables.
3. Season the fish and lay it on top of the vegetables with the prawns, if using. Pour over the remaining oil. Do not stir from now on, or the fish will break up.
4. Cover and simmer very gently for 10–12 min, until the fish flakes easily and the prawns are pink.
5. Shake the pot gently, add the lemon juice, taste for salt and pepper and scatter with parsley.
6. Ladle the broth, vegetables and fish into wide bowls and serve with toasted bread.

Tips

• Ask the fishmonger for heads and frames and simmer them in the water for 20 min first, then strain, for a richer broth.
• Watch for small bones if you use whole fish.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes Diane Kochilas