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John's Fish Soup

This is Dad's favourite fish soup, inspired by his Cretan background, that he often made for the whole family:

  • Large pot of Fish Stock (click here for recipe)
  • 500g Ling or Groper Fillets or Steaks (ask in store for other alternatives)
  • 500g Courgettes (cut in half)
  • 500g Carrots, cut into big chunks
  • 2-3 long stalks of Celery (with leaves)
  • 1/2 cup Olive Oil plus more for drizzling (see selection in store)
  • 3 large Potatoes, each cut into 4 pieces
  • 3 large Onions, coarsely chopped
  • 1/2 cup washed White Rice (calrose or long grain)
  • Juice of 4 Lemons (depending on taste)
  • Salt & freshly ground Pepper
Boil stock with fish. When fish cooked, remove from the stock for later and re-sieve stock into the large pot.
Cut potatoes, vegetables and onions into largish chunks and add to the stock. Cook until they are soft and tender. Remove the potatoes and vegetables from the stock so only the liquid remains. Place vegetables, onions and potatoes in a serving dish for later, along with the fish. Bring stock to the boil and add rice and olive oil. When the rice is cooked, add the lemon juice and more salt if needed and pepper.
Serve the soup in a big bowl. Serve the vegetables, potatoes and the fish on a plate at the side, drizzled with lots of olive oil, salt and pepper and lemon juice if desired.
Serve with chunky bread.