Fish Soup

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4 servings:

1200gr whole fish

Sea bass, Scorpion, Grouper, Codfish or Mullet or Sea bream

4 carrots

2 celery sticks

1 leek, white only

1 medium onion, into 4 wedges

2 medium zucchini

3 large potatoes cut each into 4 wedges

10 black peppercorns

½ cup olive oil

Juice of 3 fresh squeezed lemons

Sea salt and fresh ground pepper

Preparation method

Ask the fishmonger to scale and clean fish. Rinse and clean fish in and out with plenty of water           

Cut into portions and keep head also.

Clean and peel vegetables, boil them for 25' minutes with one-litre of water except potato and zucchini.

Strain vegetables and set aside, but save liquid in which you boil the fish with.

Cook at moderate heat for 10-15' minutes. Careful not to over cook because fish will fall apart

Remove fish from the pot and place it in a platter and keep in warm place.

Strain fish stock with fine strainer and boil potatoes for 15' minutes, add zucchini and continue boil for 5' minutes more.

Transfer one or more potatoes to a bowl, mashed add lemon juice the olive oil and whisk all together, stir one ladle of the fish stock, mix and add into the soup as thickener.

Shake or tilt pot to incorporate all the ingredients

Serve in soup bowls with some fresh ground pepper and fish on the side dish.

This soup can be prepared also with ½ cup of rice boiled with the fish liquid.