Karen Mintzias
  1 1/2 kg Fish trimmings

      3 l  Water

           Salt
           Whole peppercorns
      2 lg Onions; chopped

      2    Garlic cloves; crushed

      2    Leeks (optional)

           -- white part only
      1 c  Chopped carrot

      1 c  Chopped celery (with leaves)

    1/2 c  Olive oil

      2 c  Chopped, peeled tomatoes

      2    Bay leaves

      4    Sprigs parsley

      1    Sprig thyme

    750 g  Potatoes; peeled & sliced

           Parsley; chopped
-------------------------------FISH (SEE NOTE-------------------------------
  1 1/2 kg Mixed whole fish

    500 g  Green lobster tails

    500 g  Large green prawns

      2 tb Lemon juice

  Obtain from the fishmonger fish trimmings such as heads and backbones.
  Rinse well and place in a large pot.  Add water, salt and 1/2 teaspoon
  peppercorns and simmer for 2 hours.  Strain stock and reserve.
  Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10
  minutes.  Add chopped tomatoes, herbs tied into a bunch and reserved fish
  stock.  Season well with salt and freshly ground pepper.  Cover and simmer
  for 30 minutes.   Add potatoes and boil for 5 minutes.
  Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces
  and prawns and simmer for 7-10 minutes until prawns turn pink and lobster
  meat is cooked.  Do not boil when shellfish are added for they will
  toughen.
  Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped
  parsley and keep hot.
  Serve soup in a tureen as a first course with crusty bread, then follow
  with seafoods and potatoes served with lemon wedges and a cruet of olive
  oil.  Alternatively soup, potatoes and seafoods may be served together in
  deep plates.
  NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet,
  eel, whiting, john dory and bream.  Cut into 5 cm (2 inch) slices and
  sprinkle with lemon juice.  Add heads and trimmings to fish stock.  Cut
  rinsed lobster tails into 5 cm (2 inch) pieces with shell on.  Shell and
  de-vein prawns.
  Source: The Greek Cookbook by Tess Mallos
  Typos by: Karen Mintzias