Fish Giouvarlakia
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Taking fresh fish from my fisherman, he gave me some fish for boiling. So, I will make light and delicious fish giouvarlakia that reminds us of summer. Besides the fish I suggest, you can ask your fisherman to fillet any fish of your preference (cod, sole, mullet, etc., fish with firm flesh).
I recommend this recipe to moms with young children who can easily eat fish without complaints.
Our ingredients:
1 kg fish fillets (perch, sea bream, sole, etc.)
1 kg fish broth (or vegetable broth)
1 tbl corn flour
1 grated carrot
1 carrot sliced
½ bunch of dill or
½ bunch of celery
2 finely chopped onions
2 small zucchinis, thinly sliced
2 medium-sized potatoes, cubed
100 g glasse rice (optional)
Juice of 1 juicy lemon
2 star anise
Salt, pepper,
a little flour
Olive oil
Directions
In a pot of water, add the boiled fish and let it boil. Strain the broth through a fine sieve (to remove any bones). Take the fish fillets (after patting them dry with a towel to remove excess moisture) and grind them. In a bowl, combine the ground fish with grated carrot, finely chopped dill or celery, chopped onions, 1 tbsp of corn flour, salt, pepper, and form giouvetsi balls. Coat them well with flour. In another pot, add the broth, star anise, sliced carrot, potatoes, zucchinis, and optionally, glasse rice if desired. Once the broth with vegetables starts boiling, carefully add the giouvetsi balls one by one. Let them simmer for about 20 to 30 minutes. Avoid stirring with a spoon; instead, shake the pot gently by the handles. Finally, add lemon juice to adjust the taste with salt and pepper. Enjoy your meal!
- You can replace corn flour with two eggs.
- If desired, you can make it with egg-lemon sauce.
- Optionally, you can grind and add small shrimps to the ground fish mixture, which will provide a distinct flavor and texture.
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