- 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