Pontic Greek-style Zuppa alla Ueca

Ingredients

In this Pontic Greek adaptation of Zuppa alla Ueca, the original Italian recipe is transformed by incorporating Pontic Greek flavors and ingredients. The traditional Italian herbs like parsley and thyme are replaced with Pontic Greek herbs such as dill and oregano, which lend a distinct aroma to the soup. Additionally, the use of fresh fish commonly found in Pontic Greek cuisine, along with the addition of potatoes and carrots, gives this version a unique twist. We alse have the original recipe for Zuppa alla ueca, so you can check it out.

• 500g (1.1 lb) fresh cod or haddock fillets 500g (1.1 lb) fresh cod or haddock fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 celery stalk, diced 1 celery stalk, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrots, potatoes, celery, and red bell pepper to the pot. Stir and cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the diced tomatoes and fish or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Season with dried oregano, dried dill, salt, and pepper. Simmer for an additional 10-15 minutes until the fish is cooked through and the flavors have melded together.
5. 5.
   Serve the Pontic Greek-style Zuppa alla Ueca hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If cod or haddock is not available, you can use other firm white fish such as pollock or halibut.
• Dried oregano and dill — Crush the dried herbs between your palms before adding them to the soup to release their flavors more effectively.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, you can add a splash of lemon juice to the soup just before serving.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes into the soup.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Pontic Greek-style Zuppa alla Ueca in individual bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of dried oregano and dill on top of each bowl of soup. Serve it alongside a colorful salad or a plate of olives for an authentic Pontic Greek touch.