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Photo: Greek Fisherman's Soup
Photo by: Kevin Hewitt |
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| General Category : Soups and Stocks |
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| Food Group : Seafood-Shellfish, Eggs, Vegetables, Fish |
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| Cuisine Type : Spanish-Portuguese |
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| Preparation Method : Boil/Simmer |
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| In this dinner soup, based on variations from across Greece, fragrant extra-virgin olive oil is used as a flavouring. I've used less than half the traditional amount, but the soup still retains the flavours of the original. You can use other kinds of fish or replace the clams with 8 oz/250 g shell-on shrimp – or add them along with the clams. Serve with crusty white bread and a side of horta (bitter greens.) |
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Ingredients
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2/3 cup (150 mL) extra-virgin olive oil |
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4 onions, chopped |
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4 inner stalks celery with leaves, thinly sliced |
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1 fennel bulb, chopped |
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1 bay leaf |
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1-1/2 tsp (7 mL) salt |
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Generous 1/4 tsp (1 mL) black pepper |
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1 red snapper (1-1/2 lb to 2 lb/750 g to 1 kg) |
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1-1/2 lb (750 g) halibut steak |
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2 lb (1 kg) cleaned small clams (Manila or littleneck) or mussels |
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1 tbsp (15 mL) ouzo or Pernod |
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2 eggs |
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1/3 cup (75 mL) lemon juice |
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1/4 cup (60 mL) chopped dill or fennel fronds |
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Lemon wedges (optional) |
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Preparation
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In large Dutch oven, heat oil over medium heat; cook onions, celery, fennel, bay leaf, salt and pepper, stirring, until vegetables begin to wilt, about 5 minutes. Cover and reduce heat to medium-low; cook, stirring occasionally and lowering heat if necessary to avoid browning, until vegetables are very soft, 20 to 25 minutes.
Meanwhile, trim fins from snapper; cut crosswise through bones into 4 pieces. Cut halibut into 8 large chunks. Place fish over vegetables; top with clams. Sprinkle with ouzo; add enough water to just cover fish (3 to 4 cups/750 mL to 1 L). Increase heat; bring to boil. Immediately reduce heat; simmer, covered, until fish flakes easily and clams are open, 12 minutes. With slotted spoon, transfer fish and clams to warm platter; discard bay leaf and any unopened clams. Keep warm.
Meanwhile, beat eggs, lemon juice and dill. Gradually whisk 1 cup/250 mL soup into egg mixture. Slowly whisk into soup. Cook, stirring (without allowing to boil), until hot, 1 minute. Ladle soup into bowls. Pass fish and clams separately; add to soup or eat on the side with lemon wedges (if using).
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 356 cal, 29 g pro, 22 g total fat (3 g sat. fat), 11 g carb, 2 g fibre, 93 mg chol, 562 mg sodium. % RDI: 9% calcium, 26% iron, 9% vit A, 15% vit C, 16% folate.
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Source
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Homemakers Magazine: May 2007
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