Another Greek Recipe- Psari Vrasto Me Patates (Boiled Fish with Potatoes)

Fish is very good for you, especially if you can get it fresh. Here is another Greek recipe and this one is from the book THE GREEK COOK BOOK BY SOPHIA SKOURA Translated and adapted from the Greek by Helen Georges. copyright 1974. (NOT SELLING IT, I AM KEEPING MY BOOK). But you can find one by clicking the title link above and search the books title.

PSARI VRASTO ME PATATES

3 lbs fatty fish (1 large or 2-3 small)

1 1/2 lbs small, round potatoes

2-3 onions, thickly sliced

2-3 carrots, sliced

3 stalks celery, chopped

1 cup oil

water as needed

salt & pepper to taste

1-2 lemons, juice only

Clean and peel potatoes; leave them whole. Put the potatoes, onions, carrots, and celery in a wide pot; add the oil and 1 cup water. Simmer over medium heat 30-45 minutes.

Clean the fish. Cut it into 6 portions, season with salt & pepper. When the vegtables are almost tender, add the fish to the pot, laying it on the potatoes. Add the lemon juice. Cover the pot and cook for 15-20 minutes, or until most of the liquid is absorbed but the oil remains. Serves 6.

CLASSIC CHICKEN BROTH

This recipe you can make in your slow cooker. I use a dutch oven, but anything you have is okay. What did you folks think about the ice cream treats below? :) Yesterday was another scorcher here in Texas. I took a blog day off. Hope you all had a wonderful day.

1 stewing chicken (about 5 pounds)
2 medium size carrots, pared
1 large white parsnip, pared
1 large onion, chopped (1 cup)
2 stalks celery with leaves, chopped
One handful of parsley
10 cups of water
2 tablespoons salt
12 peppercorns

1. Combine chicken with giblets, but not livers, in a 5-quart slow cooker (there is a difference between a slow cooker and a crock pot). Add carrots, parsnip, onion, celery, and parsley; pour water over; sprinkle with salt and peppercorn; cover.

2. Cook on low (190 to 200 degrees) for 10 hours, or on high (290-300 degrees) for 5 hours, or until chicken is tender; remove chicken and vegetables from broth.

3. Strain broth through cheesecloth into a large bowl. (There should be about 12 cups). Cool chicken until cool enough to handle; remove and discard skin and bones. Save chicken meat for use in casseroles or cold salads.

4. Refrigerate broth, up to four days, leaving the fat layer on the surface until ready to use; then life\t off and discard. To freeze broth, pour into recipe-size plastic freezer containers to within 1/2-inch of top; seal; label and date. Freeze. Plan to use within 3 months.

I clipped this recipe out of a magazine.