can be made with freshwater fish,
such as eels, large perch, medium-
sized pike, grayling or trout, and
eel-pout; a dozen prawns can take
the place of crawfish. This will not
of course be comparable with the
authentic Bouillabaisse of the
Mediterranean, but at least it will
conjure up memories....’
FISH PLAKÍ
This is a typical Greek way of
cooking fish and appears over and
over again in different forms.
Wash a large fish, such as bream,
chicken turbot, or John Dory.
Sprinkle with pepper and salt and