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
- Boil the rockﬁsh in a large pot with 8 cups of water until the ﬂesh is falling oﬀ the bones.
- Strain the broth into another large pot, pressing the ﬁsh to extract all the juices, and discard the remnants.
- 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)