3 medium carrots, cut into even chunks approx. 2 cm each
2 stalks of celery, cut into even chunks approx. 2 cm each
1 leek finely sliced
1 red onion cut into eighths
2 medium sized potatoes, cut into even chunks approx. 2 cm each
10 whole peppercorns
5-6 parsley stalks
6 cups (1.25 litres) water
1 tsp salt
120 mls olive oil
600 g fish fillets (red mullet, snapper, cod)
Juice of 1 lemon
Freshly chopped parsley for garnish
Place the carrots, celery, leek, onions, potatoes, peppercorns and parsley stalks along with the water in a large pot over a medium high heat. Season with salt and allow the mixture to come to boil and then simmer it on a low heat for approx. 20mins until the carrots and potatoes are just tender.
Pour the stock in a new pot and strain the veggies using a fine sieve and place them on a plate discarding the peppercorns and parsley stalks.
Place half the veggies back into the stock and mash roughly with a fork. Add the olive oil and fish fillets and allow the soup to come to a boil.
Simmer for 20-30 mins depending on how thick your fish fillets are and add the lemon juice. Stir and remove from the heat.
Place cooked veggies and fish pieces along with the soup in individual bowls and serve immediately garnished with freshly chopped parsley.
Credits: Souvlaki For The Soul