Mediterranean fish soup

Mediterranean fish soup

Psaròsoupa Mesògio

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is a modern fish soup inspired by the traditional kakavia made at Dimitris’ taverna, To Palio Bostani, using Greek ingredients for authentic flavour but in a fast and easy contemporary manner.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 fennel bulb, finely sliced, tips reserved and finely chopped
2 garlic cloves, finely sliced
3 tomatoes, peeled, seeded and finely diced
3 cups fish stock
1/4 cup white wine
2 strips lemon zest
185g red snapper fillets or other beautiful fish fillet, skin on
1 1/2 tablespoons ouzo, (see Lyndey’s note)
350g good-quality fresh marinara mix

Method

  1. Heat the oil in a large saucepan over a medium heat, add the sliced fennel bulb and garlic and cook, stirring, for 6 minutes, or until softened, making sure not to colour. Add the tomatoes, stock, wine and lemon zest. Season with salt and bring to the boil.
  2. Meanwhile, gently slash the skin on the snapper fillets on the diagonal – this prevents the fish from curling. Cut each fillet into four pieces.
  3. Reduce the heat of the stock and fennel mixture and add the ouzo and marinara mix. Gently lay the prepared snapper on top. Simmer for 3 minutes, or until the fish is opaque. Season to taste with salt and freshly ground black pepper.
  4. Ladle into soup bowls, topping each with some snapper and reserved finely chopped fennel tops.

Lyndey’s note

  • Ouzo is traditional in Greece; however, Pernod or another aniseed-flavoured liqueur can be used.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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