Greek Fish Soup - Psarosoupa

Ingredients

• 1 fresh Grey Mullet or Sea Bass (about 500 grams / 17.6 oz)
• 2 small potatoes (cut into 1 cm (0.4 inch) squares)
• 1/2 cup celery root (cut into 1 cm (0.4 inch) squares)
• 1 small carrot (cut into 1 cm (0.4 inch) squares)
• 1 small onion (finely chopped)
• a handful of fresh celery leaves (chopped)
• 1 large tomato (grated)
• 1/2 cup extra virgin olive oil
• 1 lemon zest and juice

Instructions

1. 1

   Clean and prepare the fish. Remove its scales with a fork. Then open the belly with a knife and remove its innards. Remove the gills. See this tutorial on how to scale and gut a fresh fish.

2. 2

   Cut into 5-6 pieces. Place in a pan and season with kosher salt and freshly ground pepper on both sides.

3. 3

   In a cooking pot, add the olive oil and the onion, along with 5 cups of water. Bring to a boil over high heat and then reduce heat to medium and with the lid on slightly open on the side, simmer for 15 minutes.

4. 4

   Then add the celery root, grated tomato, and the carrot and simmer for another 15 minutes.

5. 5

   Add the celery leaves, the potatoes and season the soup with a bit of salt and pepper. Simmer for another 5 minutes and then add the fish.

6. 6

   Place the fish in the pot and bring the heat to medium-high. Cook for 10 minutes more, adding the lemon juice and zest 2 minutes before removing the pot from heat.