- 1½kg red snapper
- 3 medium-sized potatoes, diced
- 3 medium-sized carrots, diced
- Juice of 2 lemons
- 1 bunch celery, 1 bunch parsley and 1 bunch dill, all finely chopped (not the tougher stems)
- 200g olive oil
- Pinch of cumin (no more than ½ tsp or it becomes bitter)
- Salt, pepper
Place the fish in a deep pot with 2 liters of water (preferably warm) and boil for 10-15 minutes until the flesh starts coming off the bone. Make sure to spoon off any scum from the surface. Remove the fish to a platter and strain the stock through a sieve.
Return the stock back to the pot and add the vegetables. Simmer for another 10-15 minutes until the vegetables soften. In the meantime, remove the bones from the fish and break up into small chunks.
When the vegetables are done, add the fish to the pot, together with the olive oil and seasoning. Simmer for 5 minutes to bring the flavors together, adding a little bit of water if the soup seems too thick.
Lastly, add the cumin, herbs and lemon juice and bring back to the boil briefly.
Adjust seasoning and serve.