Ingredients
- ⅓ and ½ cup olive oil, divided
- 3 red onions, finely chopped
- 2 large potatoes, peeled and cubed
- 2 zucchini, chopped into thick rounds
- 1 large tomato, chopped
- 1 tsp. lemon juice
- 1 cup water
- 2 cups fish stock
- ⅔ cup 776 Deluxe trahana
- pinch of salt
Directions
1. Heat ⅓ cup olive oil in a large pot over medium heat. Add red onion, cover and steam on low, until soft. Add potato, zucchini, and tomato. Season with salt, lemon juice, and water. Cover, bring to a boil, reduce to a simmer and cook for 10 minutes.
2. Add 2 cups of fish stock. Bring back to boil, reduce to a simmer, and cover to cook for 10-15 minutes, until potato is soft.
3. Add trahana and simmer until tender, about 15 more minutes. Season the soup with ½ cup olive oil and lemon juice, to taste, and serve immediately.
Alternative recipe with fish: After step 1, season 3 lbs of fish filet with salt and pepper and layer atop each other in a large cheesecloth. Tie the ends of the cheesecloth together to form a knot and submerge into the pot. Add enough water to cover the fish. Cover the pot and cook for about 20-25 minutes, until the fish is fork tender. Remove the fish and set aside. Then continue with step 3.
