Description
My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.
Ingredients
- 6 cups seafood stock
- 2 pounds swordfish steaks
- 4 tablespoons olive oil, divided, or as needed
- ½ large white onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 (2 ounce) can anchovies, minced
- 4 tablespoons lemon juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons chopped fresh parsley
- ½ tablespoon salt
- 2 teaspoons fresh celery leaves, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 2 medium russet potatoes, peeled and cubed
- ½ cup uncooked white rice
- salt and ground black pepper to taste
Instructions
- Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork
- 5 to 6 minutes. Remove fish from stock
- reserving all liquid. Coarsely chop/tear fish.
- Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion
- carrots
- and celery. Saute for 5 minutes
- then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies
- lemon juice and zest
- parsley
- 1/2 tablespoon salt
- celery leaves
- 1 teaspoon pepper
- thyme
- and bay leaf. Increase heat and bring to a boil
- then reduce to medium-low. Let simmer for flavors to marry
- about 20 minutes.
- Stir in potatoes and rice; let simmer until rice and potatoes are tender
- about 20 minutes more
- adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
- Ladle soup into bowls and drizzle remaining olive oil over it.
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 10