Lenten Recipe - Poached Fish Cretan-Style

  • by XpatAthens
  • Monday, 27 February 2017
Lenten Recipe - Poached Fish Cretan-Style
This recipe is two dishes in one. Vegetables and fish are poached in a flavored broth, which is then strained to be turned into soup as a first course. This one is from the isle of Crete.

Makes 5 to 6 servings

  • 2 pounds fish suitable for poaching (such as cod, mackerel, carp, trout, haddock, salmon
  • Lemon juice
  • 2 liters water
  • 1/4 cup olive oil
  • Herbs: 2 bay leaves, 8 peppercorns, 2 sprigs fresh thyme, 3 sprigs fresh parsley, tied in a cheesecloth
  • 10 small onions, peeled but left whole
  • 10 small potatoes, peeled but left whole
  • Salt and freshly ground pepper
  • Chopped fresh parsley for garnish
To read this recipe in full, please visit: Nola