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Greek fish soup

Serves 6

For this flavorful bowl, Chrissi Pappas begins with water, vegetables, and plenty of olive oil. Use thickly cut fish so it stays intact during cooking.

2 quarts water
1 large carrot, coarsely chopped
1 large stalk celery, coarsely chopped
1 medium onion, coarsely chopped
1 medium russet potato, coarsely chopped
3/4 cup raw converted white rice
3/4 cup olive oil
2 1/2 pounds haddock, cut into thirds
Salt and pepper, to taste
Several sprigs fresh parsley, coarsely chopped
1. In a large stock pot, bring the water to a boil. Add the carrot, celery, onion, potato, rice, and oil. Return to a boil and then cook on medium high heat for 10 minutes, stirring often.

2. Add the haddock and cook on medium high heat for 10 minutes; turn the heat to low and continue cooking for 10 minutes. Stir very gently.

3. Remove the pot from the heat and add salt and pepper. Ladle into large bowls and garnish with parsley.

Adapted from Chrissi Pappas

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