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| Fish Soup |
Ingredients
250 g small size fish (frozen, cleaned)
1/2 lemon juice
1/2 teaspoon lemon zest
3 tablespoons extra virgin olive oil
pepper
salt
3 glasses hot water
3 tomatoes (peeled and diced)
1 celery stick (cut in bite sizes)
2 medium onions (chopped)
1 medium potato (cut in bite sizes)
For garnish:
2 tablespoons parsley (chopped)
2 tablespoons fresh oregano (chopped)
5 slices of French baton bread
Cooking Instructions
First cut off the heads of the fish and bone. Place them on a plate and sprinkle lemon juice, lemon zest, olive oil, salt and pepper on top. Put aside. In a medium sized pot, cook the onion, potato, celery and tomato with water on medium-low heat for almost fifteen minutes until the vegetables soften. Add the fish and cook for another fifteen minutes. Turn the heat off when the fish are cooked and sprinkle parsley and oregano on top. Place a slice of bread on each plate. Pour one ladle of soup over each. Serve while still hot. Enjoy.
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