Soup
- ½ cup Golden Olive Eleni® organic extra virgin olive oil
- 2 large onions, quartered
- 4 stalks of celery, thickly sliced
- 4 medium potatoes, cut in eighths
- 4 carrots, thickly sliced
- ½ cup parsley, chopped
- 2–3 lbs fresh cod (scaled and cleaned if
- using whole fish)
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 bay leaf
- ½ cup uncooked white rice (optional)
- Lemon wedges (1 for each bowl)
- Freshly ground black pepper, to taste (garnish)
- 1. To a large pot, add olive oil, onions, celery, potatoes, carrots and parsley. Sauté until onions are translucent and the vegetables tender, about 15–20 minutes..
- 2. Add 8 cups of water and bring to a boil.
- 3. Add fish, salt, pepper, and the bay leaf. Reduce heat to medium-low and simmer for 15–20 minutes.
- 4. Once vegetables and fish have cooked, remove from pot. If a whole fish was used, remove the bones once cooked.
- 5. Add rice, if using, and simmer in stock until cooked, about 20–30 minutes. Add vegetables and fish back to pot once rice has cooked.
- 6. Serve each bowl with a lemon wedge and a twist or two of freshly ground black pepper.
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