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Κοκκινόψαρο σελινάτο

Redfish with celery


Cooking time:

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30 minutes

Servings:

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4

Print

Ingredients:

• 900 gr of redfish whole without the head
• 200 ml of olive oil
• 250 gr of onions cut into half rings
• 200 gr of potatoes cut into small cubes
• 200 gr of carrots cut into small cubes
• 1 horn chili pepper whole (or a green pepper cut into small pieces)
• 400 gr of celery whole
• 800 ml of water
• 100 ml of white wine
• 1 teaspoon of salt
• 1 vegetable bouillon concentrate
• 30 ml of lemon juice
• 2 tablespoons of cornflour (optional)

Preparation:


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Take the redfish out of the bag and place itin a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The redfish is thawed after regaining itselasticity.

Execution:


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Scale the fish with a good knife and remove the flaps, rinse the fish and drain well in a strainer. Lightly salt and allow it to absorb the salt.
In a deep pot, sauté the onion in olive oil until soft and then add the potatoes and the carrot. Continue to sauté for approximately 3 minutes. Add the pepper (if you choose to use the chili pepper, don't chop it, so you can remove it at the end) and then the celery, the water, the vegetable bouillon and the wine, stirring carefully.

Close the lid, lower the heat and cook for 10 more minutes. Put the fish in the pot, together with the lemon juice. Close the lid again and simmer for approximately 15 more minutes, frequently checking on the fluids and adding water if necessary. Remove from the heat when the vegetables are ready and serve immediately.

Tips:


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If you choose not to use wine, you should increase the amount of the lemon juice by 10 ml. Before serving the soup, you can make it more thick by adding a little corn flour.