PSAROSOUPA (Fish soup)

Serves 4-6 persons.



  1. Heat the oil in a large soucepan and gently fry the onion and garlic till soft but not brown.
  2. Add the grated fresh tomatoes or tomato puree.
  3. Add the cleaned fish, wine, parsley, lemon peel, Lemon Balm and seasoning.
  4. Add enough water to cover all the ingredients and bring to the boil. Cover the pan and simmer or 30 minutes.
  5. Strain the soup and reheat.
  6. Serve with chunks of fresh bread.

("The Taste of Cyprus", Gilli Davies)