Cretan Fish Soup Recipe

• 1.5 lbs fresh white fish fillets (such as sea bass or grouper), skinless and boneless
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium Yukon gold potatoes, peeled and diced
• 2 ripe tomatoes, peeled, seeded, and chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1/2 tsp whole black peppercorns
• 1/2 tsp sea salt (plus more to taste)
• 1/2 tsp dried Greek oregano
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• Juice of 1 large lemon (about 3 tbsp)
• Zest of 1 lemon
• 6 cups filtered water or light fish stock
• 1/4 cup dry white wine

Cretan Fish Soup Instructions

1. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fillets into large chunks, about 2 inches each. Inspect for any remaining bones and remove them. Set aside.
2. Peel and devein the shrimp if not already done. Rinse under cold water and set aside with the fish.
3. Peel the potatoes and dice them into 1/2-inch cubes. Dice the carrots and celery into small, even pieces. Finely chop the onion. Peel, seed, and chop the tomatoes. Mince the garlic. Finely chop the parsley and dill. Zest and juice the lemon, keeping them separate.
4. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
7. Add the diced potatoes, chopped tomatoes, bay leaf, black peppercorns, oregano, and 1/2 teaspoon sea salt to the pot. Stir to combine.
8. Pour in the filtered water or light fish stock. Bring the mixture to a gentle boil over medium-high heat.
9. Once boiling, reduce the heat to low and simmer uncovered for 15 minutes, or until the potatoes and carrots are just tender.
10. Gently add the fish chunks and shrimp to the pot. Simmer for 8 minutes, or until the fish is opaque and flakes easily and the shrimp are pink and cooked through.
11. Using a slotted spoon, carefully remove the fish, shrimp, and vegetables from the pot and transfer them to a large bowl. Discard the bay leaf.
12. Strain the broth through a fine mesh sieve into another pot or large bowl to remove any solids and peppercorns. Return the clear broth to the soup pot.
13. Return the cooked fish, shrimp, and vegetables to the strained broth. Stir in the chopped parsley, dill, lemon zest, and lemon juice. Taste and adjust seasoning with additional salt if needed.
14. Simmer the soup gently for 2 more minutes to allow the flavors to meld, then serve hot.