Monday's Greek Recipe - Psarosoupa me Trahana - Fish Soup with Trahana

 

4 servings

Ingredients

1 cup extra virgin Greek olive oil
1 onion, finely chopped

1 kilo (2 pounds) grouper or other gelatinous Aegean or Mediterranean fish, bones in, cut into serving pieces
1 medium carrot, pared and cut into diagonal slices

2 celery stalks, finely chopped

Juice of 1 lemon

1 cup Cretan or Cyprus  sour trahana, dampened until soft
Extra virgin Greek olive oil and fresh parsley sprigs for garnish

Directions

1. Heat olive oil in a large pot and cook the onion until soft.
Add the fish and saute lightly.
Remove with a slotted spoon and transfer to a platter. Add the carrot
and celery to the onions.

2. Pour in l litter (1 quart) of water.
Season with salt and pepper.
Bring to a boil. Add the fish back in the pot. Put the lemon juice and cook until the fish is fork tender, about 20 minutes.

Remove with a slotted spoon, set aside, and keep warm. Add the trahana to the pot.

Simmer until tender.

3. Place fish back into pot and serve in soup plates, garnished with raw
olive oil and parsley.

Recipe by Demitris and Michalis Mavrikos