Greek cuisine · Fish & Seafood

Poached Scorpionfish with Potatoes

Scorpionfish cooked in broth with potato and carrot, fish and vegetables served doused with ladolemono.

Ingredients · for 4 servings

• 1 kg scorpionfish (cleaned, or redfish as substitute)
• 600 g waxy potatoes
• 3 carrots
• 2 onions
• 2 stalks celery
• 2 bay leaves
• 3 lemons
• 120 ml olive oil
• 1 bunch flat-leaf parsley
• 1 tbsp coarse sea salt
• Salt, pepper

Instructions

1. Rinse the fish, trim the spiny fins with kitchen scissors and refrigerate; peel the potatoes and carrots and cut into thick chunks, quarter the onions and cut the celery into pieces.
2. Bring the vegetables to a boil with 1.5 l water, the bay leaves and the coarse sea salt and simmer uncovered for 20 min. until the potatoes are almost done.
3. Reduce the heat to low, carefully lower the fish into the now barely simmering broth and poach for 12–15 min. – the flesh should then come away easily from the center bone.
4. Lift out the fish and vegetables with a slotted spoon, drain and keep warm on a preheated platter; the broth can be served as a starter soup.
5. For the ladolemono, mix the juice of two lemons with salt and pepper and whisk in the olive oil in a thin stream until a pale, creamy emulsion forms.
6. Generously pour the dressing over the fish and vegetables, sprinkle with chopped parsley and serve lukewarm with the third lemon in wedges.