Greek fisherman's soup (Kakavia)

1. Clean the fish and cut it into large pieces; cut the onions into half-moons, the carrots and celery into slices, the potatoes into large chunks, and dice the tomatoes.

2. Layer the vegetables in a large pot: onion at the bottom, then carrot, celery, potato and tomato, with the bay leaf in between.

3. Pour in about 2 litres water and half the olive oil, add salt, bring to the boil and simmer gently for 20 minutes until the potatoes are almost tender.

4. Lay the fish on top and cook for another 12-15 minutes, shaking the pot now and then (don't stir, so the fish stays whole).

5. Carefully lift out the fish, add the rest of the oil and the lemon juice to the soup and season with pepper.

6. Ladle the soup and vegetables into bowls, top with the fish, sprinkle with parsley and serve with bread.

Tip: Kakavia is the soup fishermen cooked on their boats, using several kinds of fish from the day's catch. Any white fish works (cod, perch, bream), and mixing several makes it even richer.