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Greek Fish Soup
courtesy Épices de Cru
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3 Tbsp extra-virgin olive oil |
3 cups fish or vegetable broth |
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2 onions, chopped |
1 Tbsp Mediterranean Herbs |
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1 carrot, sliced |
3 Moroccan Bay Leaves |
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3 celery stalks, chopped |
juice of ½ lemon |
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3 small potatoes, cubed |
2 lbs seafood (e.g., any combination of cubed haddock, salmon; shrimp, scallops, mussels, clams) |
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4 cloves garlic, diced |
Coarse sea salt, to taste (or none at all) |
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3 tomatoes, quartered |
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- Heat olive oil to medium-hot. Sauté onions, carrot, celery and potatoes for 3 minutes. Add garlic and sauté 2 minutes.
- Add tomatoes, broth, Mediterranean Herbs and Bay Leaves. Bring to boil and simmer 15–20 minutes until vegetables are cooked.
- Add lemon juice and seafood. Salt to preferred taste.
- Cover and cook until the seafood is opaque (5 to 10 minutes).
- Serve with country-style bread, lemon wedges and olive oil.
www.epicesdecru.com To order spices : [email protected]
