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Title: Elias' Aghia Galini Fish Soup
Categories: Five, Seafood, Citrus, Potatoes
Yield: 6 Servings
1 1/2 kg Fish suitable for boiling;
- in portions
1 1/2 kg Potatoes; in walnut-size
- pieces
375 ml Lemon juice
375 ml Olive oil
1 lg Onion
Salt
Take a large pan and spread a layer of potatoes on the
bottom, then layer up the fish, the potatoes, the fish
and top with a layer of potatoes.
Tuck the onion in one corner.
Empty the tumbler of oil and the tumbler of lemon juice
over the contents and if the liquids do not cover them,
top up with water.
The authentic recipe actually calls for more oil and
lemon till the fish and potatoes are covered, but we
suggest the lighter version.
Place a plate over the last layer of potatoes, so that
they stay in place when the soup begins to boil. Put the
pan on the hotplate. Cook at a fairly high heat until
the potatoes are soft. The oil and lemon are transformed
into a wonderful milky liquid and the soup is white.
Serve in soup bowls, broth, fish and potatoes.
RECIPE FROM:
http://eliasmamalakis.gr
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