fish soup

Ingredients

• 2 pounds cod, (I made it with tilapia fillets and it was very good)
• 3 medium potatoes
• 3-4 medium carrots
• 2 celery stalks and leaves
• 1 medium onion
• 1 bay leaf
• zest from one lemon
• 1/2 cup olive oil
• salt, pepper, allspice
• lemon juice

Instructions
Rinse vegetables very well.
Peel the carrots and cut them into thin slices.
Peel the potatoes and cut them into large pieces.
Peel and chop the onion, cut the celery, use the leaves too.
In a soup pot, put about 1,5 liters water.
Add the onion, celery (stalks only) and carrots.
Cook for about 15’ over medium heat, and add the potatoes.
Add salt, pepper and allspice and bay leaf.
Reduce the heat to low and cook uncovered for 20’.
Remove from heat and drain vegetables.
Put the fish in the soup pot with the broth.
Cook for five minutes (maximum) and drain the fish.
Place the fish pieces on a plate and season with salt and pepper.
Reinsert the vegetables in the soup pot with the broth, add the olive oil, the leaves of celery and lemon zest, and cook for 5’.
Serve with lemon juice.

enjoy

PS. If you have whole fish (like those small cod in the photo), or big cod pieces, place them in the soup pot over the vegetables and then remove them carefully.