INGREDIENTS

For the soup

• bones of 2 redfish
• heads from 1 package of whole Argentinian shrimps 7 PORTIONS (500g)
• ½ packet of 7 THALASSES mussels
• 1 tablespoon of tomato paste
• 1 kg of coarsely chopped carrots
• 1 kg of potatoes, coarsely chopped
• 1 sprig of celery
• 1 whole dried onion
• 2 litres of water
• 100 g olive oil
• Salt and pepper
• ½ packet of saffron

For the garnish

• 2 fillets of redfish
• ½ package of whole Argentinian shrimps 7 PORTIONS (500g)
• ½ packet of 7 THALASSES mussels

METHOD

Defrost the redfish in the fridge overnight, outside the package. Also, defrost the shrimps and mussels overnight. Drain very well on absorbent paper.

Fillet the redfish and remove the bones. Meanwhile, in a deep saucepan, put the vegetables, tomato paste, shrimp heads and fish bones. Add water and olive oil. Add salt, pepper and saffron, and boil for 30-40 minutes.

Then, in a hand blender, blend the soup ingredients and pass through a fine strainer.

In the stock you have made, simmer the redfish fillets, shrimps and mussels for 5 minutes.

Serve in a deep dish with fresh olive oil and freshly ground pepper.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni