A simple yet tasty red snapper soup! Red snapper is a great fish to choose, because it doesn’t fall apart and it tastes really nice along with all the vegetables!
Serves: 4-6 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
800 g red snapper fish
1 stick celery
1 bay leaf
30 ml extra-virgin olive oil
2 lemons, juiced
sea salt flakes, black pepper
In a large pot pour 1.6 lt water, the fish and let boil. Then cook for 15-20 minutes, skimming foam with a slotted spoon.
Transfer fish on a plate with a slotted spoon and strain the stock. Return stock to pot. Add all vegetables chopped (same size as possible), bay leaf, thyme, 10 ml oil and season with salt and pepper. Cover with lid and simmer for 35 minutes or until vegetables are tender.
In the meantime discard fish skin and bones and cut flesh in chunks. Add fish fillet, 20 ml oil and lemon juice, stirring lightly. Let boil and remove pot from heat. Serve warm with crusty bread.
Photo – Food styling: Eva Monochari – Funky Cook
You can add 3 tbsp rice, 15-20 minutes before soup is ready and you remove pot from heat.
Και η συνταγή στα ελληνικά: Ψαρόσουπα με κοκκινόψαρο