Greek Fisherman’s Soup – A Hearty, Simple And Restorative Recipe

Adapted from the Vefa’s Kitchen cookbook (aka ‘The bible of authentic Greek cooking’), this Greek Fisherman’s Soup has a short ingredient list but bubbles away for hours so extracts maximum flavour. After an indulgent few days over Christmas, my husband cooked this for us last night and as always, it left me feeling nourished and happy. It also uses the whole fish so is a more responsible and cost effective way to buy seafood. This serves 4 and you will need:

  • 1 kg whole fish, scaled and cleaned (we use snapper)
  • 250g brown onions, thinly sliced
  • 500g tomatoes, thinly sliced
  • 2 large potatoes, peeled and chopped into cubes
  • Large handful of parsley, finely chopped, including stalks
  • 5 tablespoons olive oil
  • Salt and pepper to taste

Put the fish in a large pot (chop into 2 pieces to fit in if needed) and pour in water to cover. Bring to the boil then turn down to a simmer and cover for 20 minutes. Strain, keeping stock and returning to original pot. Pick fish flesh off the bone. Add onions, tomatoes, potatoes, fish flesh, parsley, oil, salt and pepper to the stock. Cover and simmer over a low heat for 3 hours (you could get it out earlier but the longer you leave it, the better the flavour). Serve hot with good quality crusty bread and butter.

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