Kakavia: Greek fish soup with grouper and potatoes

Ingredients

For 1 serving

• Grouper180 g
• Potatoes180 g
• Onion60 g
• Celery50 g
• Carrots60 g
• Tomatoes120 g
• Fish stock400 ml
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

Method

1. Chop the onion and dice the celery and peeled carrot. Peel the potatoes and cut them into chunks of about 3 cm, and chop the tomatoes. Heat the fish stock.
2. Heat the extra virgin olive oil in a pan over medium-low heat and sweat the onion, celery and carrot for 5 minutes, until soft.
3. Add the potatoes, tomatoes and hot stock, season with salt and simmer over medium-low heat for 20 minutes, until the potatoes are tender.
4. Meanwhile remove any bones from the grouper and cut it into large pieces of about 4 cm. Add it to the soup and cook for 8 minutes over low heat without stirring, just shaking the pan, until the fish is opaque and flakes.
5. Take off the heat, add the lemon juice, chopped parsley and black pepper and serve.