Categories: Soups/stews, Greek, Fish/sea 
      Yield: 8 servings 
  
           Karen Mintzias                      1 c  Chopped carrot 
  1 1/2 kg Fish trimmings                      1 c  Chopped celery (with leaves) 
      3 l  Water                             1/2 c  Olive oil 
           Salt                                2 c  Chopped, peeled tomatoes 
           Whole peppercorns                   2    Bay leaves 
      2 lg Onions; chopped                     4    Sprigs parsley 
      2    Garlic cloves; crushed              1    Sprig thyme 
      2    Leeks (optional)                  750 g  Potatoes; peeled & sliced 
           -- white part only                       Parsley; chopped 
 
-------------------------------FISH (SEE NOTE------------------------------- 
  1 1/2 kg Mixed whole fish                  500 g  Large green prawns 
    500 g  Green lobster tails                 2 tb Lemon juice 
  
  Obtain from the fishmonger fish trimmings such as heads and backbones. 
  Rinse well and place in a large pot.  Add water, salt and 1/2 teaspoon 
  peppercorns and simmer for 2 hours.  Strain stock and reserve. 
   
  Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 
  minutes.  Add chopped tomatoes, herbs tied into a bunch and reserved fish 
  stock.  Season well with salt and freshly ground pepper.  Cover and simmer 
  for 30 minutes.   Add potatoes and boil for 5 minutes. 
   
  Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces 
  and prawns and simmer for 7-10 minutes until prawns turn pink and lobster 
  meat is cooked.  Do not boil when shellfish are added for they will 
  toughen. 
   
  Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped 
  parsley and keep hot. 
   
  Serve soup in a tureen as a first course with crusty bread, then follow 
  with seafoods and potatoes served with lemon wedges and a cruet of olive 
  oil.  Alternatively soup, potatoes and seafoods may be served together in 
  deep plates. 
   
  NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, 
  eel, whiting, john dory and bream.  Cut into 5 cm (2 inch) slices and 
  sprinkle with lemon juice.  Add heads and trimmings to fish stock.  Cut 
  rinsed lobster tails into 5 cm (2 inch) pieces with shell on.  Shell and 
  de-vein prawns. 
   
  Source: The Greek Cookbook by Tess Mallos 
   
  Typos by: Karen Mintzias