Kythera Island Fish Soup - (Psarosoupa apo ta Kithira)
NOTES (as is traditionally made by fishermen while at sea). Submitted by Alex Kriezis, who served his military service in the island of Kythera and is familiar enough with the local cuisine. Greek : Ψαρόσουπα από τα Κύθηρα Serves / Yields : 4 - 6 persons Season:All season Region : Kythera Print this recipe
INGREDIENTS
About 2-3 kilos of fish (Use large variety of fish for more taste)
Scrape the scales of the fish and remove the gills and the stomach. Preferably use a large variety of fish for more taste but always use fish of approx. same size.
Place the fish in a bowl and season generously with thick sea salt and black pepper. Let stand for 2- 3 hours covered with a towel.
Cut the onions in round slices and place them at the bottom of the pot so as to cover all the area with one layer. The reason for placing them at the bottom is that we will not serve them but use them only for the necessary juice and flavours. Hence if the fire is too strong and they burn a bit, we do not have to worry about the remaining ingredients which will be served.
Peel the potatoes and then cut them in thick slices. Place them on top of the onions in 2 – 3 layers. Remember that the size of the slices depends on the size of the fish, since they will have to cook and boil together at the same time. Hence if each fish is 1 kg cut the potatoes in halve (200 grams each slice), if each fish is ½ kg cut them in quarters (100 grams each slice) etc.
Peel and cut the carrots in small slices and throw them with the potatoes.
Slice the tomato and add it to the pot.
Take the fish and place them standing on top of the potatoes one close to the other so as to at least make one layer of fish (or two preferably if you have smaller fish).
Pour the glass of olive oil in the pot.
Add the celery stem.
Add water to the pot up to the point of covering ¾ of the top layer of fish.
Bring quickly to boil and let it do so for 20 – 30 minutes depending on the thickness of the fish. You can tell when the fish is cooked if the meat separates easily from the fish backbone. Just before removing from the fire add the juice of 2 lemons.
Carefully remove the fish and potatoes and place them on two platters. Then serve the soup from the pot, careful not to scrape the bottom onion layer. If unexpected guest arrive remember that you can always ‘increase’ your portions by mashing and stirring some of the potatoes in the soup. After the soup you can serve the fish & potatoes, sprinkled with chopped parsley and escorted by dry white wine.
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