INGREDIENTS

• 1 kg 7 THALASSES redfish
• 500 g potatoes, peeled and cubed
• 500 g carrots, peeled and sliced
• 1 stick celery, whole
• 1 onion, whole
• 3 litres water
• 300 ml olive oil
• juice of 3 lemons
• salt
• pepper

METHOD

Thaw the fish overnight in a colander in the refrigerator. Scale and score with a sharp knife.
Place the vegetables in a saucepan and the fish on top. Add the water and olive oil and simmer over a medium heat for 45 minutes.

Transfer the fish to a serving dish and carefully remove the bones.
Remove the celery and the onion and purée the stock and the vegetables with a hand blender until smooth, adding the lemon juice. Pass through a sieve.

Serve in a dish with pieces of the fish and freshly ground pepper.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni