Psarosoupa


Category: soups
Ingrediënts: 5 cups water. 4 large potatoes, each cut in 4 lengthwise pieces. 4 medium onions, halved. 3 medium tomatoes, halved. 3/4 cup olive oil. 3-4 pounds rockfish, sculpin, searobin, or sea bass, cleaned, with heads left on Sea salt and freshly ground pepper. Juice of 2 large or 3 small lemons.
Recipe: For 6 portions, put the water in a large saucepan and add the potatoes and onions. Bring to a boil and cook for 15 minutes, then add the tomatoes. After 10 minutes, add the oil and fish, and season generously with salt and pepper. Continue cooking for 15 minutes, then add the lemon juice. Cook until the flesh comes away from the bones of the fish. Remove the potatoes, tomatoes, and onions with a skimmer and set on a plate. Strain the soup and reserve the broth and solids. Bone the fish and reserve meat.

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