My version of the traditional Greek seafood soup. I substituted the heartier swordfish for the lighter, flakier fish that is often used, along with a few other minor changes. With rustic bread, serve.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 6 cups seafood stock
- 2 pounds swordfish steaks
- 4 tablespoons olive oil, divided, or as needed
- ½ large white onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 (2 ounce) can anchovies, minced
- 4 tablespoons lemon juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons chopped fresh parsley
- ½ tablespoon salt
- 2 teaspoons fresh celery leaves, chopped
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 2 medium russet potatoes, peeled and cubed
- ½ cup uncooked white rice
- salt and ground black pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 844 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |