Page 50

You can cook our recipes too! Dusky grouper with zucchini From Monk Epiphanios of Mylopotamos (the recipe is taken from the book AGION OROS COOKING, by Monk Epiphanios of Mylopotamos) Ingredients for 4-5 servings 1.5 kg dusky grouper, cut into slices 4 large onions (finely chopped or onion broth) 5 cloves of garlic peeled 5 lemons (250 gr. juice approx.) Black pepper (in grains and grated) 300 g oil very little cumin 1 bunch of parsley 700 g zucchini Wash the slices of dusky grouper, salt them with enough semi-coarse salt and place them in a colander to drain. Use the time it would take to salt the fish to prepare the onion broth. Peel and wash the zucchini, which should be small and tender. Place the slices of dusky grouper into the pot (preferably a baking sheet), pour the onion broth and add water, just enough to well cover the fish. Then place the pot in a very hot stove. ATTENTION: The onion broth and water should be cold. When the fish starts to boil, skim and then add the zucchini, oil, garlic and black pepper grains into the baking sheet. Allow it to boil for forty minutes (approx.) over high heat. Then lower the heat by half and shake the baking sheet every now and then to prevent the fish from sticking (do no stir). When the broth starts to thicken and after you check that the zucchinis are cooked, add the lemon juice and shake the pan to spread it around. Then remove the pan from the heat, add cumin, black pepper and chopped parsley and cover.

96

MOUNT ATHOS AREA ORGANISATION 97

Gastronomy & Wine  

Located at the foot of Agion Oros with its unique culinary particularity of a diet based on vegetables and fish for the 2,500 monks living o...

Gastronomy & Wine  

Located at the foot of Agion Oros with its unique culinary particularity of a diet based on vegetables and fish for the 2,500 monks living o...

Advertisement