Ingredients
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1 1/2 kg Red Snapper from one of the Blue Island Fish Markets
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3 medium size potatoes
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2 onions
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3 medium size carrots
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2 Juice of 2 medium size lemons
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1 bunch of each: Celery, Parsley, Dill
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Salt
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Black pepper
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200 g olive oil
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Cumin (optional, but no more than ½ a teaspoon)
Instructions
Cut the potatoes onions and carrots into small cubes.
Finely chop the celery, parsley and dill discarding the thick stalks.
Put the fish in a pan with 2 liters of water. Boil for about 10 – 15 minutes or until the fish comes off the bone. Skim if necessary. Remove the fish and strain the stock.
Put the stock back in the pan and add the potatoes, carrots and onions. Boil for about 15 – 20 minutes or until the vegetables are tender.
In the meantime, carefully remove the bones and skin from the fish. Once the vegetables are done, put the fish, the oil and salt and pepper in the pan and boil for another 5 minutes. If the soup is very thick, add a little boiling water.
Then add the cumin, herbs and lemon juice and bring to the boil. Season with salt and pepper, some lemon juice and serve.
Bon appétit!
