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Greek Fish Soup with Orange and Fennel
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This is a big-flavoured, garlicky fish soup. It is worth taking a few minutes to check over the fish, making sure that the fishmonger has scrupulously scraped away all the scales. I used large-boned fish for this - grey mullet, red mullet and a hunk of monkfish. The fish should be cleaned but left on the bone, so you can slice it into large chunks (little pieces will collapse into the soup.) It takes an hour from start to finish, and offers both a bowl of clear, sweet soup and a plate of lightly cooked fish to follow.
Serves: Serves 4 as a main dish
This recipe was first published in March 1999.