Poseidons Soup Psarosoupa Recipes

Steps:

• 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.

Steps:

• Heat olive oil in a deep pan. Saute onion, garlic and bell pepper until the onion is tender.
• Add tomato sauce, water, wine, parsley, oregano, thyme, paprika, cayenne, bay leaves and pepper. Cover and simmer for 15 minutes.
• Add fish and continue to simmer, with lid slightly askew, for another 15 minutes.
• Serve with crusty artisan bread and some more of that dry white wine.