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Greek Food - Recipe: Soupa Nisiotiki

  Soupa Nisiotiki
Island Soup. A hearty seafood ensemble.

2 Whole Bay Leaves
3 Cup Canned Tomatoes (Whole tomatoes)
1 Medium Carrots (Grated)
1/2 Cup Celery Stalks (Diced fine)
2 Dozen Clams (With liquid)
1 lb Crabmeat
1 Clove Garlic (Crushed)
2 lb Haddock Fillets (Cut in 2" pieces)
1/2 Cup Olive Oil (Light Olive Oil)
1 Large Onion (Diced fine)
1/2 Cup Parsley (Chopped)
1/2 Teaspoon Pepper
1 Tablespoon Salt
1 lb Scallops
1 lb Shrimp (Cleaned & de-veined)
1 Cup White Wine (Dry)
  • In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.
  • Drain the tomatoes (reserving the liquid). Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan.
  • Simmer 5 minutes.
  • Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
  • In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine.
  • Cover and simmer 10 minutes.
  • Add reserved tomato/clam liquid and simmer uncovered 20 minutes.
  • Serve from the casserole.
  • Makes about 10 servings.

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