Island people really know how to cook fish soup.
Hello there, it’s me again. Time to share something a little bit special. Our traditional Greek fish soup.
There are a few versions available around Greece, but this is the one i like the best. Don’t forget I come from an island, so I know a bit better. We’re also one of these families, that really looove seafood.
When I was younger, I got to a point of being sick of eating fish. I used to come home from school and ask what is there for lunch? Fish soup. For dinner? Fried fish.
And that could go on and on ,for days. Until I got to the point, that I stopped asking, stopped complaining and decided to eat and eat, until scales grow on my body. Of course now that I’ve grown up, and good quality and quantity of fish are hard to find, I appreciate it more. So as for the recipe I’m sharing here….
Easy fish, Easy dish.
I’ve decided to make this fish soup, using frozen rose fish. And that’s because you can actually find it easily in supermarkets all around the world. It’s usually sold headless, with only its scales left to be cleaned.
Plus this fish has a good amount of fat, which is what we need to make a tasty soup. In other words, you can use any type of fish you can find, fresh or frozen as long as it has a thick fatty skin on it. In reality this dish is actually a stew, but we call it a soup. I believe that’s because we don’t really have a word for stew in Greek. It’s either named as casserole, or soup.
We serve it with a whole piece of fish, largely cut potatoes, carrots and celery. Since there is a whole piece of fish, the bones are still there. If you don’t like this, you can remove the fish from the pot once it’s ready, set aside for a few minutes to cool and remove its bones. Although to me it looks better in it’s natural form. Don’t you think?