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Crete Fish Soup
This has quite a few steps but they are easy and the ingredients are economical. This is a very popular Crete dish and we often enjoy this traditional fish soup at family gatherings.

  • Whole Gurnard (gilled & gutted)
  • 2 -3 Ling Fillets (depending on amount of diners)
  • 1 Celery & Leaves
  • 5-6 Onions
  • 2 carrots, each cut into 4 pieces
  • 2-3 Potatoes, each cut into 4 pieces
  • 2-3Zucchini, each cut into 4 pieces
  • 1/2 cup rice (long grain or short grain), washed
  • Juice of 2-3 lemons (to taste)
  • 2-3 eggs
  • Lots of Salt & Pepper

Fill up a large stock pot with water. Add celery leaves from 1 celery (put celery stalks to side for later), 3-4 whole onions, 1 whole gurnard (gilled & gutted). 

Bring water to boil and keep simmering until a rich stock forms (30-40 minutes).

Discard everything but the stock and fish as the fish will form part of the side dish with the soup. 

Drain the stock till pure liquid and return to the pot and add the carrot pieces, whole stalks of celery, potato pieces, zucchini pieces, and 2 whole onions.

Bring the stock and vegetables to the boil and after 10-20 minutes add the Ling Fillets. Once the Ling and vegetables are cooked the soup is ready. 

Remove the vegetables and fish from the soup and set aside.

Bring the stock to the boil again and add the rice. Once the rice is cooked remove the pot from the stove. Cool a cup or two of stock for around 5 minutes. Beat the lemon juice and eggs together. Add the cooled stock very slowly to the egg/lemon mixture, beating at the same time to avoid curdling. 

Add this stock/lemon/egg mixture back to the rice/stock soup and add plenty of salt and pepper to taste. More lemon may be added if needed.

Add olive oil and lemon juice to the plate of fish and vegetable.

Serve the soup with the fish and vegetables as a side dish.