Aegean Fish Soup

==Description==
===Ingredients===
* 1 3/4	kg	mixed (below) prepared whole rinsed and drained	
* 2	tbl	olive oil	
* 8	sm	Potatoes peeled whole	
* 6	sm	Onions peeled whole	
* 2	x	Carrots peeled and quartered	
* 2	sm	stalks Celery including some leaves chopped	
* 225	gm	courgettes quartered into 50mm lengths	
* 2	x	Lemon	
* 1	x	salt and freshly ground black pepper
==Directions==
* Place the olive oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
* Sprinkle in some seasoning and add the fish.
* Bring back to the boil and skim until clear.
* Cover and cook for about 10 minutes.
* Then add all the vegetables.
* They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
* Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
* It midst hold together so that it can be taken out whole without breaking if possible.
* If the fish are small and cook quicker they should be taken out earlier and kept warm.
* Add in the juice of 1 lemon at the end.
* Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
* Serve the Soup separately and ask people to help themselves to a piece of and a selection of vegetables; or if they prefer they can have the Soup first and fish and vegetables afterwards.
== See also ==
Category:Fish Recipes
Category:Potato Recipes
Category:Soup Recipes
Category:Venezuelan Recipes
Category:Venezuelan Soups