Boiled fish
Boiled fish is a simple and nourishing dish commonly prepared by Orthodox monks on fasting days when fish consumption is permitted. Fish frequently graces the tables of monastery refectories, as meat is entirely absent from the monks' diet. Experience the flavors of Mount Athos with this recipe and prepare to be amazed by its taste.
We cut the fish into thick slices.
We salt it well 3-4 hours before cooking.
When it's time to cook it, we wash off the salts.
We place the fish in a pan-pot, in such a way that there is room for the other ingredients.
We place between the potatoes cut in 2 or 4 (depending on the size).
We pour cold water until the ingredients are well covered.
When it foams, we skim.
We add the onions cut crosswise, the celery and the oil.
When the onions boil, we add the lemon and pepper.
We leave it on the fire for a while and turn it down.
Recipe execution time may vary.
We can use fresh or frozen fish.
If the celery and onions are tough, we boil them a little before adding the fish.
We serve our boiled fish together with the soup.
