METHOD
Scrape the scales of the fish and remove giblets. Add the salt, pepper, olive oil, the sliced onions, the celery and the sliced tomatoes in a saucepan and boil them. Strain the vegetables well and put them on a plate. Put the fish on the same water and boil them. After boiling them until cooked, strain them through a strainer, making sure the meat of the fish is well pressed in order all the fish juice to come out. Serve the soup hot with lemon. Serve the vegetables and the fish on a plate seperately. If you use a large variety of fish the fish soup will be more tasty.

* 1 octopus around 1 kilo
* lemon juice

Marinade
* 1/2 cup olive oil
* 2/3 cup vinegar
* oregano or thyme
* 1 bay leaf
* 1/3 cup white wine
* Salt
* Pepper
* Crushed garlic (optional)

METHOD

Add in a large saucepan the octopus and heat it in order to get tight. Do not add any extra water. The octopus will be cooked on its own juice. When it starts to thicken and takes a red color remove from the saucepan and cut it in pieces. Separate the tentacles (leave each tentacle in one piece or maximum two pieces if they too long) and if you want you can remove the skin of the octopus although it is not necessary. Prepare the marinade. Mix in a bowl the oil, vinegar, wine, bay leaf, oregano or thyme, salt, pepper and garlic (optional). Add the octopus pieces and preserve in the refrigerator for at least 24 hours (maximum 2 days). When it comes the time to grill it prepare the coals. Strain each octopus piece well and place it on the grill. While the octopus is charcoaled you should baste it with the marinade mixture. When it is ready sprinkle with lemon juice and serve hot. Note: You can grill it in your kitchen if you can not charcoal it but it will not taste the same. This rule applies also in fish and other charcoaled Greek dishes.

Avgolemono Sauce
* 2 eggs
* juice of 2 lemons

Serves 4 persons!

METHOD

Rinse the meat, place it in a large saucepan and cover with cold water. Add some salt and bring to boil. Skim it, cover and cook for about 1 hour. Add the pepper and the vegetables and cook for a further 15 minutes. Take the meat and vegetables out and keep them warm. Drain the broth, add the rice and some more water for the soup if needed, and cook for 10 minutes.
Prepare the egg and lemon sauce Sauce and add it to the soup stirring constantly on a very low heat for 3 minutes. Serve the soup immediately, followed by the meat and the vegetables. Alternatively, you can make a rice in the broth instead of the soup and serve the meat on a bed of rice.

* 1 octopus weighing about 3 pounds
* 4 cups Water
* 3 cloves crushed garlic
* 3/4 cup Olive Oil
* 1/4 cup Vinegar as desired
* Pepper
* Chopped parsley

METHOD

Clean the octopus and put it into a pan; add water and cook it over a moderate heat until it becomes red and tender. Drain, peel off the skin, and cut into small pieces. Mix the garlic, olive oil, vinegar, pepper and parsley. Pour dressing over the octopus. Will keep covered in the refrigerator for 3 to 4 days.

METHOD
Heat oil in a saucepan and saute onion. Add the rest of the ingredients and simmer for half an hour or more, until the sauce absorbs its water. This sauce can be used in pasta or rice.

* 1 kg fish, cleaned (use sea bass, sole or black fish)
* 4 garlic cloves, mashed
* 300 grams potatoes, peeled and cut in wedges
* lemon juice of one lemon
* 1 cup olive oil
* Salt
* Black and white pepper

METHOD

Heat olive oil in a saucepan and saute the garlic. When it becomes slightly brown add some water, fish, potatoes and simmer. Season with salt and pepper. Add gradually more water until the fish is cooked and potatoes tender. Add water gradually in order to ensure that the sauce will remain thick in the end. Remove from saucepan, serve in plates and pour lemon juice on top.

AvgolemonoSauce

* 2 eggs
* juice of 2 lemons

METHOD

Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a quite a thick soup.

METHOD
Heat the oil in a pan and roast the onion. Add minced meat and saute. Add the rest of the ingredients and simmer for 45 minutes to 1 hour. Add water if required.

* 1 kg small fish
* Juice of two lemons
* 1 cup oil
* 4 garlic cloves, chopped
* oregano

METHOD

Clean the fish, remove heads, wash and drain. Place the fish in a baking pan, add lemon juice, oregano, garlic, salt, pepper, oil and bake in medium heat for 25 minutes.

METHOD
In a bowl beat the egg yolks. Add gradually oil and mix. When the mayonaise thickens, add the garlic, the lemon and the tomato paste. Mix well. When finished place in the fridge. The mayonaise should have a garlic taste and a slightly rose colour, if you add tomato paste.