This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results.
- 1 cup scallions or leeks, sliced
- 1/2 cup olive oil
- 1/2 stalk fennel, sliced
- 3 sprigs of parsley
- 1 bay leaf
- 1 tsp thyme
- 2 cup dry white wine
- 4 cups water
- 4 pounds of fish (3 or 4 different types)
- 1 pound shrimp
- 1 pound mussels or scallops in the shell (well scrubbed)
- thick slices of home made bread
- Saute onions in oil until soft. Add fennel, herbs, wine and water and bring to a boil.
- Seasonwith salt and simmer for 45 minutes.
- Pour stock through a sieve and squeeze out the juice from the vegetables and discard the fibers.
- Return to the pot and bring to a boil.
- For a richer stock, ask the fishseller for the heads and bones from your fish and add them to the water for the initial boiling.
- Remove when you strain out the vegetables. Or you could add a bottle of
- clam juice instead of some of the water).
- Lightly salt the fish and let stand for 10 minutes, then rinse and lower into the boiling liquid.
- Lower heat and simmer 10 minutes.
- Add shrimp and scallops or mussels and simmer an additional 10 minutes.
- Taste and adjust the seasonings.
- Toast the bread slices and place them in large soup plates or bowls.
- Place a variety of fish and some of the broth in each dish.
- You may also serve the Avgolemono Sauce with this.