Every coast line has its claim to fame seafood soups – French bisques, New England clam chowders, Spanish bouillabaisse… What makes this Greek seafood soup recipe special is that it is prepared without any olive oil or bone fish, making it suitable for the period of lent when Greeks follow a strict fast of no meat, dairy, eggs, fish, or oil.
As the seafood and vegetables simmer, the soup develops a deliciously light broth. Once served, fresh lemon juice is squeezed over the soup, adding fresh citrus notes and a light tanginess. You can tailor the recipe to your preference and limit the soup to one type of seafood such as shrimp, scallops, calamari, or octopus, or cook it using a combination of all.
While we typically serve this seafood soup as a main course during lent’s Holy Week, it also makes for a wonderful starter to an elaborate dinner the rest of the year.
Ingredients
- 2 potatoes
- 2 zucchinis
- 1 onion
- 2 carrots
- 1/2 pound raw seafood
- 1 bunch celery leaf or 1 chopped celery stalk
- 1.5 teaspoon salt
- 8 cups water
- 2 lemons halved
Preparation
- Peel and cut the onion, carrots, zucchini, and potatoes
- Combine the vegetables, seafood, and celery leaf in a large pot
- Fill with water and add salt
- Bring to a boil and simmer over medium heat for 45 minutes to an hour, until the vegetables are soft. Also note that as the water evaporates, the salinity of the soup will concentrate. About 5 minutes before the soup is ready, sample the broth and determine whether more salt is needed.
- When serving, squeeze the juice from half a fresh lemon over the soup. The lemon juice will make the broth change from clear to cloudy. This is normal and adds some visual fun to the meal.
