WHAT? 300g. fish (in Greece we call them vrastopsara - usually smaller, ideal fish for soup) 5-6 prawns 5-6 whole shallots, 3-4 cloves of garlic chopped A few fennel seeds Chopped fennel (70g.) Little chilli
A few saffron stems Splash of ouzo 2 potatoes - 1 chopped and 1 grated Stick of celery 1 carrot all chopped 1 courgette, half chopped and half grated Oregano, pepper 2 litres boiling vegetable stock (or 1.5litres stock and 0.5litres sea water) 1-2 tablespoons Greek olive oil For the ‘ladolemono’ sauce 1 lemon, 2-3 teaspoons olive oil HOW TO? 1️⃣In saucepan with olive oil, sauté the onion, fennel, fennel seeds, pepper, chopped courgette, chopped potato, carrot, chilli and garlic for two minutes.
2️⃣Add a shot of ouzo and let the alcohol steam away.
3️⃣Add the stock, the celery, the grated vegetables and the fish and let cook for 20-25 minutes. Add the prawns and cook for another two minutes.
4️⃣Lift the fish out and carefully debone. Add back to the soup.
5️⃣Mix the olive oil with lemon well and add to soup.
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