Greek Fisherman's Soup Recipe

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.