members recipes

Ingredients
1 seabass about 1kg

1 medium red onion roughly chopped

2 leeks finely chopped

3 carrots peeled and cut in big chunks

5 zucchini cut in big chunks

5-6 springs of celery and 2 bayleaves tied with a string in a small bouquet

4 medium tomatoes peeled and pureed

1/8 teaspoon safran powder

salt and freshly ground black pepper

50ml raki

50ml extra virgin oliveoil

optional

1/2 cup of coffee rice

juice from 1 lemon



Marinade for the seabass

1 tsp cumin powder

1 tsp sumak powder

1tsp ground coriander

1 tsp ground ginger

2 tsp sweet paprika

2 tsp freshly ground green pepper

3 tbsp extra virgin olive oil

Method
First combine all the ingredients for the marinade. Slightly score the fish on both sides. Srcub the fish, on the outside and inside its belly, with the marinade (which should be like a loose paste) and set aside.

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