“Psarosoupa” Greek style fish soup

By Leia Mulroy

Ingredients:

2 carrots
2 celery stalks
1 leek
1 onion
1 small fennel
2 potatoes
Bunch of fresh parsley
Bunch of fresh dill
1 lemon
Knob of fresh ginger
500ml crab stock @stockmerchant
Rockling @ashbrosfoodservices
Salt, pepper, fennel seeds
Olive oil/butter/ghee

Method:

Heat a drizzle of oil/butter/ghee in a stock pot or Dutch oven and throw in the chopped onion, ginger, leek, fresh fennel & fennel seeds. Cook for a few minutes until soft. Add in a pinch of salt and cracked pepper. Mix well.

Next add in the chopped carrots, celery, finely chopped parsley stalks (around half the bunch), and potatoes. Give it a good mix and start to pour in the stock.
Bring to a boil and add more water if you need to cover the mix.
Turn the heat down to low and let it simmer away with a lid for around 45 minutes or when the veg is cooked. Mush some of the veggies softly with a fork to thicken the mix. Add more water when necessary.

Cut the rockling into chunks and add to the mix with the juice of the lemon, chopped parsley and fresh dill. Let it heat through on low for 10-15 minutes.