Red snapper soup with herbs and a pinch of cumin

The late Epiphanios of Mylopotamos, a monk and a chef who publicized the gastronomy and viticulture of Mount Athos to the wider world, made a cracking red snapper soup, with lots of herbs, but also cumin, which is unusual for fish. The small amount of cumin doesn't define the dish, but it does make it spicier.

Ingredients

(Serves 4-5)

• 1-1½ kg red snapper, cleaned
• 3 medium potatoes, diced
• 2 onions, finely diced
• 3 medium carrots, cut into small pieces
• Juice of 2 medium lemons (or as much as you like)
• 1 bunch celery + 1 bunch parsley + 1 bunch dill, finely chopped (without the thick stems)
• Salt, black pepper
• 200 ml olive oil
• Cumin (optional - no more than 1/2 tsp)

Instructions

1. To make the red snapper soup, first put the fish in a pot with 2 liters of water....