The Olive and the Caper: Adventures in Greek Cooking
Fish Soup with Lemony Mayonnaise
Page 178
Cuisine: Greek | Course Type: Soups and Stews
(1 review)
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Recipe Review
Zosia from Toronto, ON
Good but light tasting fish soup…it was actually more like a vegetable soup with some fish in it.
With almost an hour of cooking time, I expected the broth to have more depth. I think the same flavour could be achieved in half the time, skipping the first stage of simmering by adding a good, flavourful stock to the sautéed vegetables and moving directly to the second part of the recipe that involves cooking the potatoes and poaching the fish (I used grouper).
The soup is served with this lemony mayo which added bright flavour and richness to the relatively lean soup. This could be replaced with a squeeze of lemon to keep it low fat.
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