Fish Soup with Herbs and Cumin

A humble staple of the Greek dinner table gets a makeover with the addition of warming cumin.


Preparation & Cooking time: 60'

Serves: 4-5

INGREDIENTS

  • 1½kg red snapper
  • 3 medium-sized potatoes, diced
  • 3 medium-sized carrots, diced
  • Juice of 2 lemons
  • 1 bunch celery, 1 bunch parsley and 1 bunch dill, all finely chopped (not the tougher stems)
  • 200g olive oil
  • Pinch of cumin (no more than ½ tsp or it becomes bitter)
  • Salt, pepper

PREPARATION

Place the fish in a deep pot with 2 liters of water (preferably warm) and boil for 10-15 minutes until the flesh starts coming off the bone. Make sure to spoon off any scum from the surface. Remove the fish to a platter and strain the stock through a sieve.

Return the stock back to the pot and add the vegetables. Simmer for another 10-15 minutes until the vegetables soften. In the meantime, remove the bones from the fish and break up into small chunks.

 

When the vegetables are done, add the fish to the pot, together with the olive oil and seasoning. Simmer for 5 minutes to bring the flavors together, adding a little bit of water if the soup seems too thick.

Lastly, add the cumin, herbs and lemon juice and bring back to the boil briefly.
Adjust seasoning and serve.



Read More

Athens

Christmas Ratatouille from France and Tinos

This Cycladic take on a French classic combines fruit, vegetables,...


GASTRONOMY

5 Top Foodie-Pleasing Greek Islands

Fun in the sun is wonderful. Swimming in the sea...


Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >