Fish

I’m lucky enough to have unlimited access to beautiful, fresh fish, which is delivered daily to my workplace. I’m usually fast asleep when I hear the fish man delivering his wares at ungodly hours of the morning. Sea fresh cod, haddock and plaice are readily available to me, so I really have no excuse not to be using them more often. Healthy, nutritious and low in fat:

Fresh Cod

I was reading through a few blogs today when Elpiniki’s post caught my eye and being as I hadn’t even started planning the evening meal, it didn’t take me long to put 2+2 together and decide to make Elpi’s soup. I did change a few things, so here is my version of psarosoupa:

Elpiniki’s Psarosoupa
Serves 3.

400-500g fish fillets (I used the large piece of cod you see above)
1 potato, peeled and finely cubed
2 carrots, peeled and sliced into rounds
2 sticks of celery, finely sliced
3 spring onons, finely sliced
Half a cup of rice
1 vegetable stock cube
salt & pepper
fresh parsley
Olive oil to taste.
Juice of half a lemon.

1. Place about 1 litre of water in a large saucepan and bring to the boil, add the vegetable stock cube and the potatoes, carrots, onions and potatoes. Simmer for about 10 minutes until the vegetables are half cooked.

2. With a slotted spoon, remove some of the vegetables with a little stock, blend with a stick blender to a puree and set aside.

3. Add the fish which you have cut into large chunks to the soup in the pan along with the rice, simmer for 10-12 minutes until both the rice and fish are cooked.

4. Add the pureed veg back to the soup and stir, add salt and pepper, parsley and olive oil and lemon to taste.

5. Your soup is now ready!