Greek Fish Soup with Grouper and Vegetables

Greek Fish Soup with Grouper and Vegetables

Ingredients

1 kg organic potatoes,  peeled and cut into large pieces

300 gr organic carrots peeled and cut into large pieces

5 stalks celery, cut into three pieces each

3 bunches of fresh oregano or 1 full tsp grated dried oregano

7 – 8 saffron fibers

2 small groupers (up to 2kg total), washed and cleaned by scales and intestines.

150 ml pure Greek olive oil

2 tbp lemon juice

Instructions

First of all you lay the potatoes on the bottom of a large and wide pot.

On the top of the potatoes put the carrots and the celery and sprinkle the oregano and saffron.

Carefully place the grouper on the vegetables and pour over the olive oil.

Add about 3 litres of water and heat on high heat.

When the liquid gets boiled, we calculate 15 minutes of cooking, in moderate to strong fire, while we are constantly skimping during this cooking.

About 5 minutes before we remove the pot from the fire, add salt and pepper.

Carefully remove the fish with two lashing ladles and let them cool on a platter.

If any of the fish has been broken and bones have been drawn into the soup, take the vegetables out with a fork, put them on a platter and strain the broth.

Put the broth and vegetables back in the pot and cook for another 8 – 10 minutes until they are softened, but do not dissolve.

Finally pour the lemon juice and mix just before you remove the pot from the fire.

Carefully clear the groupers and put them on a platter.

With a prickly ladle, take out the vegetables and put them on the platter with the fish.

Salt and pepper all the ingredients on the plate and sprinkle with a little lemon juice.

We serve the soup in a bowl or deep dishes and we serve immediately.