Psarosoupa — Cretan Fish Soup with Skordalia

Rinse the fish bones and head thoroughly. Place them in a large pot with 2 liters of cold water. Bring to a boil, then reduce heat and simmer for 20 minutes, skimming any foam that rises to the surface.

Strain the fish broth through a fine-mesh sieve into a clean pot. Discard the bones and head. Set the broth aside.

Peel and chop the carrots, potatoes, celery, and onion into 2 cm pieces. Add them to the strained fish broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.

While the vegetables cook, prepare the Skordalia: Soak the stale bread in a little water, then squeeze out excess liquid. In a food processor, combine the soaked bread, 6 garlic cloves, 60 ml Greek Extra Virgin Olive Oil, and the juice of half a lemon. Process until smooth, adding a little water if needed to achieve a creamy consistency. Season with salt to taste.

Season the fish fillets with salt and pepper. Gently add them to the simmering soup with the vegetables. Cook for 5-7 minutes, or until the fish is opaque and flakes easily.

Taste the soup and adjust seasoning if necessary. Stir in chopped fresh parsley just before serving.

Serve the Psarosoupa hot, with a generous spoonful of Skordalia on the side or stirred directly into each bowl. A drizzle of fresh Greek Extra Virgin Olive Oil is also good.