Greek Lenten Seafood Stew

Beginner Cook - Medium Cooking Time - Main Course - Soup - Vegetarian - Gluten-Free

Bisques, chowders, bouillabaise, there are so many beautiful seafood soups. What makes this one special is that it is prepared without any olive oil, making it appropriate for lenten days when Greeks follow a strict fast of no meat, dairy, eggs, fish, or oil. As the seafood and vegetables simmer, their flavors are released producing a beautiful light broth. Once served, fresh lemon juice is squeezed over the soup, adding some citrus notes. The type of seafood used can include shrimp, scallops, squid, or any combination thereof. While we typically serve this dish as a main course during lent, it also makes for a beautiful starter to an elaborate dinner throughout the rest of the year.

Ingredients (Serves 4)

• 2 potatoes
• 2 zucchinis
• 2 carrots
• 1 whole onion (preferably white or yellow)
• 1 clove garlic
• 1/2 pound raw seafood (should not include any bone fish)
• 1 bunch celery leaf
• 1.5 teaspoon salt
• Water
• 2 lemons halved

Time - 1 hour and 10 minutes

• Preparation - 10 minutes
• Cooking - 1 hours

Preparation

• Peel and cut the onion into eight

• Peel and cut the carrots

• Peel and cut the potatoes

• Wash and cut the zucchini

• Combine the vegetables, seafood, and celery leaf in a large pot
• Fill with water and add salt
• Bring to a boil and simmer over medium heat for 45 minutes to an hour, until the vegetables are soft. Also note that as the water evaporates, the salinity of the soup will concentrate. About 5 minutes before the soup is ready, sample the broth and determine whether more salt is needed.
• When serving, squeeze the juice from half a fresh lemon over the soup

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