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My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

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Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

275 calories; protein 24.5g; carbohydrates 18.9g; fat 10.8g; cholesterol 40.7mg; sodium 844.1mg. Full Nutrition
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