NGREDIENTS:
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- 3 lionfish (1500 gr.)
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- 2 medium onions
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- 2 potatoes
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- 200 gr. celery
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- 1 medium finocchio
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- 2 carrots
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- 150 gr. olive oil
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- White wine
Descale the fish, remove the viscera (guts and gills). Slice the vegetables, add 150 gr. olive oil in a hot pot and sauté the vegetables and the fish slightly.
Add a bit of white wine and let the alcohol evaporate. Afterwards, add water until the ingredients are covered and no more. Cover with a lid and let the soup boil for 15 minutes. Remove the fish in order to not overcook it. Also remove some of the vegetables for serving. Let the rest of the ingredients boil for 15 more minutes. Pass the stock through a sieve, blend the vegetables well, and add them in the stock. Finish off by adding salt, pepper and a bit of lemon juice.
