Ingredients

• 1 kg fish  (flathead mullet or sea bus will do)
• 4 medium potatoes, cut in medium pieces
• 1 onion, halved
• 1 tomato, peeled off
• 4 carrots, cleaned and cut in thin pieces
• 1 small celery root
• 2 celery stalks
• 2 spoons olive oil
• Salt and pepper

Instructions

• The fish should be cleaned, meaning that the giblets should be removed and the scales scraped.
• Pour 1 lt of water into a large saucepan. Add the fish, bring to a boil and skim. Let the fish simmer for 10 minutes and then remove from heat. Remove backbone, tail and bones and keep the fillets aside. Keep the stock.
• In the meantime, while the fish is cooked, cut the vegetables into pieces.
• Add the vegetables into the fish stock and boil until tender.
• Mash the vegetables using a blender and put the mash back to the saucepan. Mix well with the stock until the pulp is unified, bring again to a boil, add 2 spoons of olive oil and simmer for another 5 minutes. Taste and add salt and pepper as desired.
• Serve warm in soup plates adding the fish fillets into the soup.