Fish Soup with Herbs and Cumin

A humble staple of the Greek dinner table gets a makeover with the addition of warming cumin.


Preparation & Cooking time: 60'

Serves: 4-5

INGREDIENTS

  • 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

PREPARATION

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.


Read More

Mainland

Discovering 5 Ancient Theaters (And a Lot More) in Epirus

Α highly inventive cultural route transforms five of Epirus’ ancient...


Athens

Bergamot with Sun-dried Tomatoes and Honey

An aromatic, syrupy treat that’s perfect for the winter


Greece Is Blog Posts

A House in Kritsa

BY Claire Lees Ingham

“It was all a bit spontaneous,” I say, when people...

read more >

Musing on the Greek Legacy in the Shadow of the Acropolis

BY Stella Thomas

How the ancient Greek virtues of wisdom, courage,...

read more >

An Easter to Remember

BY Pavlos Zafiropoulos

“Can I have the lamb’s teeth?” Haris, a close family...

read more >