The fish soup

The fish soup, fish soup in Greece is set to succeed, it would be the small fish to boil in tulle.

I will try to tell you how to make your best fish soup

Take two pounds vrastopsara small number of species, ie Chanos, scorpion, kaponakia
Dory, weevers, no shrimp and crayfish for more flavor, your vegetables, potatoes and if you do the following.

Many add vegetables after cooking the fish would be good but the vegetables to the fish soups cooked before and after finished cooking with a slotted spoon to take the pot and keep water

After we carefully clean the fish scales and guts, to put it all together in a tulle and boil the water that we keep the vegetables, about 20 minutes, sometimes less, and role play as the fish if are fresh and different, but usually 20 to 15 minutes is enough

When you see them starting to melt, start to care, not to melt Remove the pan from the heat and as it is in tulle with a pliers to pull out of the pot.

Under pressure from top to bottom in tulle and then starts and turns out that meat is left of small holes, place them in a dish and then add the water to the boil, and stir well.

Add the vegetables have cooked whole or as to want, even if we add boiled potatoes and the soup is ready, and no more delicious lemon sauce.