Ingredients

• olive oil
• 2 onions, peeled and roughly chopped
• 4 sticks of celery, trimmed and roughly chopped
• 5 cloves of garlic, peeled and roughly chopped
• 3 beef tomatoes, roughly chopped
• 500g potatoes, peeled and cut into 3-4cm chunks
• 3 fresh bay leaves
• 1 litre vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 700g fresh fish fillets (see introduction), scaled and pin-boned
• juice of 1 lemon
• a small bunch of fresh flat-leaf parsley, roughly chopped
• a small bunch of fresh dill, roughly chopped
• Greek extra virgin olive oil
• a loaf of rustic bread, to serve

Description

What’s Great About This Recipe Is That You Can Use Whatever Fish You Like. Sea Bass, Wrasse, Pickerel, Pollock, Bream And Red Mullet All Work Well. You Could Even Use Lobster If You Have It And Feel Like Splashing Out! Just Talk To Your Fishmonger And Get

View Full Recipe