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Psarosoupa, or Fish Soup

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Ingredients
  

  • 1 Onion finely diced
  • 3 tbsp Greek extra virgin olive oil
  • 1  Carrot thinly sliced
  • 2 Potatoes peeled and cubed
  • 1-2 Celery sticks thinly sliced
  • 1 tbsp Tomato paste
  • 1 tbsp Sweet paprika
  • 440 grams Tin diced tomatoes
  • 2-3 Bay leave
  • Pinch of chilli flakes (optional)
  • 3 litres Fish stock*
  • 1 kilo Rockling or snapper (or any other firm white fish)
  • 4-5 large Whole green tiger prawns, shells on (or shelled green prawns or frozen prawn cutlets)
  • 1 kilo Fresh mussels scrubbed and de-bearded
  • Salt
  • Pepper
  • 1/2 Lemon juice
  • 1/2  Bunch flat-leaf parsley, finely chopped

Instructions
 

  • Gently sauté the onion in the olive oil until translucent. Add the carrot, potato, celery, tomato paste, paprika, diced tomatoes, and bay leaves (plus chilli flakes, if you are using). Stir to combine, then add the fish stock. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are cooked.
  • While waiting for the soup to boil, cut the white fish into chunks. Once the vegetables are cooked, turn the heat down to low and place the fish, prawns and mussels into the soup. Stir and allow the fish to poach for a few minutes.
  • Season with salt and pepper to taste. Add the lemon juice and sprinkle the parsley over the top. Check the seasoning and add more salt, pepper or lemon juice if necessary.

Notes

Serve with crusty bread.