Lemon grouper with vegetables from Mount Athos
On Sundays and holidays on Mount Athos, the dishes of monks and pilgrims are often filled with fish. Especially the boiled fish cooked in the traditional pan, on the fire, are often served in the banks of the monasteries. Here is a classic recipe from Mount Athos for lemon grouper with potatoes, cooked in the pot that you must try.
We wash the pieces of the grouper well, salt them with coarse salt and let them drain in a colander for at least 3 hours.
We peel the vegetables, wash them and cut them into pieces as desired.
First, we spread the carrots, potatoes and celery root in wide a pot.
Then we add the onions or the onion paste if we have it ready.
We spread the pieces of fish over the vegetables.
We fill our pot with cold water, just enough to cover the fish and put it on a very high heat.
Once the food comes to a boil, we remove the foam with a slotted spoon.
Then we add the olive oil, cumin, salt and pepper and celery stalks.
We sake the pot now and then so that the food does not stick.
After about 30 minutes of intense boiling, reduce the temperature to half.
After about another 30 minutes, when the excess liquid will have been absorbed, we add the lemon juice.
We shake the pot again so that the lemon goes everywhere and remove from the heat.
The food is ready to serve.
We never stir the food with a spoon. We shake the pot slightly by handles so that the broth and vegetables do not dissolved.
Boiled fish in the pot we can also be made with other fish, such as cod, grouper, golden grouper, greater amberjack, dentex etc.
