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8 servings

3 lbs small or medium sized fish (cod, snapper or rock) 

3 celery stalks 

1 onion, thinly sliced 

Salt and freshly ground pepper 

1 cup olive oil 

As many slices of grouper (sfirida), as you are diners 

¼ cup lemon juice 

  1. Boil the rockfish in a large pot with 8 cups of water until the flesh is falling off the bones. 
  2. Strain the broth into another large pot, pressing the fish to extract all the juices, and discard the remnants. 
  3. Add the vegetables, salt, pepper, and olive oil to the broth and boil until half-cooked. Lower the fish slices into the pot and boil until just tender (there should be no pink flesh near the bone). Off the heat, pour in the lemon juice and serve immediately. 

Tip: Marika Petraki in Mochlos solves the problem of how to cope with the bones by boiling all the small fish in a muslin bag and placing that in the colander to drain. She presses all the liquid out and then just tosses the whole thing in the garbage bin.

Recipe courtesy Diana Farr Louis, originally published in Feasting and Fasting in Crete by Diana Farr Louis (Kedros Publishers 2001)


Calories: 340
Total Fat: 28g
Saturated Fat: 4g
Sodium: 65mg
Total Carbohydrate: 2g
Sugars: 1g
Fiber: 0g
Protein: 19g

Yield: 8 servings

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