A fresh and healthy classic fish soup that’s fantastic any time of the year, as a main or entrée!

Ingredients

2.5-3 kg of a big fish 

250ml Olive oil

200ml Fresh lemon juice

4 Zucchini, medium

4 Potatoes, medium

4 Carrots

3 Onions, medium

5-6 Celery stalks

Salt

Pepper

Method

Add the fish in a large pot with water and simmer in medium heat for 30’.

Cut all the vegetables into 0,5 cm cubes. 

When the fish is ready, remove pot from heat and let it rest.

Carefully remove the fish from the pot and transfer to a large dish.

Drain the fish stock into a bowl to remove the fish bones and anything unwanted. 

Transfer stock back into pot and boil the vegetables in the stock for 20’.

Carefully remove all the bones from the fish and separate the fish meat into small or large pieces depending on how you like it.

When the vegetables are ready, add the pieces of fish to the pot and boil for 10’. 

Add the lemon juice.

Season to taste.