Aegean Fish Soup

Ingredients

 * 1 3/4	kg	mixed (below) prepared whole rinsed and drained
 * 2	tbl	Olive Oil
 * 8	sm	Potatoes peeled whole
 * 6	sm	Onions peeled whole
 * 2	x	Carrots peeled and quartered
 * 2	sm	stalks Celery including some leaves chopped
 * 225	gm	courgettes quartered into 50mm lengths
 * 2	x	Lemon
 * 1	x	salt and freshly ground Black Pepper

Directions

 * Place the Olive Oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
 * Sprinkle in some seasoning and add the fish.
 * Bring back to the boil and skim until clear.
 * Cover and cook for about 10 minutes.
 * Then add all the vegetables.
 * They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
 * Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
 * It midst hold together so that it can be taken out whole without breaking if possible.
 * If the fish are small and cook quicker they should be taken out earlier and kept warm.
 * Add in the juice of 1 lemon at the end.
 * Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
 * Serve the Soup separately and ask people to help themselves to a piece of and a selection of vegetables; or if they prefer they can have the Soup first and fish and vegetables afterwards.