Greek Psarosoupa with Pollock, Fennel, and Lemon

Ingredients

• Pollock, raw250 g
• Fennel bulb, raw150 g
• Celery stalk, raw80 g
• Lemon juice2 tbsp
• Olive oil1 tbsp

Steps

1. 1

   Sauté sliced fennel and celery in olive oil for 5 minutes.

2. 2

   Pour in 600 ml of water and bring to a simmer for 10 minutes.

3. 3

   Add pollock pieces and lemon juice, then poach gently for 5 minutes.

4. 4

   Serve the hot broth filled with tender fish and vegetables.