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This recipe was uploaded by nblazaki
In a large pot, over medium to high heat, saute in olive oil the onions, leeks, carrots, zucchini and at the end add the celery bouquet. Pour the raki and let it boil until the alcohol evaporates. Add the pureed tomatoes and some boiling water (approx. 250ml). Season with salt and black pepper. Bring to boil and then turn to medium heat and cover the pot. Let it simmer for 20 min. Put the fish in the pot, add the safran powder and let the soup cook until the fish is ready. You may need to add a little more water, depending how thick or thin you like your soup. At the end you may pour the lemon juice.
Tip: Always keep the pot covered so that you gain all the aroma of the ingredients