How to cook: Soupa Nisiotiki (Island Soup)

You need:

• 2 lb haddock fillets cut in 2" pieces
• 2 dozen clams w/ liquid
• 1 lb fresh shrimp, cleaned and deveined
• 1 lb scallops
• 1/2 cup light olive oil
• 1 clove garlic, crushed
• 1 tbsp salt
• 1/2 tspn pepper
• 1 large onion, diced fine
• 1 carrot, grated
• 1/2 cup celerey, diced fine
• 1/2 cup chopped parsley
• 2 bay leaves
• 3 cups whole canned tomatoes, drain and reserve liquid
• 1 cup dry white wine

Directions: In a large saucepan, saute onion, carrot, celery, and garlic in olive oil. Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan. Simmer 5 minutes. Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.
In a deep casserole, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. Cover and simmer 10 minutes. Add reserved tomato/clam liquid and simmer uncovered 20 minutes. Serve from the casserole. Makes about 10 servings...

Olive oli, a dietary habit of Cretans

The incorporation of olive oil in the dietary habits of the Cretans dates back to ancient times. The writings in Linear A and B tablets ascertain that Minoans used it in their nutrition dating at least as far back as 1800 BC.
Today, Cretans consume large quantities of virgin olive oil in all their foods. They use generous quantities in their salads, in their fried dishes (fish, potatoes, etc.), in boiled greens, in soups, in all oily dishes, in pastries and even in the preparation of pork!

Salads
Salads of fresh vegetables are an indispensable dish of the Cretan cuisine. However, they need fresh, extra virgin olive oil.

Fresh Fish
Virgin olive oil is incomparably superior for the frying of all foods. This is so because it boasts great tolerance in high temperatures, whilst other oils break up into units detrimental to human health, but also due to the fact that it adds to fried food better flavour than other oils. It is "accused" of adopting a slight odour after 2-3 uses. This, however, does not present a drawback. On the contrary, it is proof of its naturalness! This is the case because the dark green hue it produces after a few uses stems from the "cooking" of the natural coloration which it contains, and which is not contained in processed oils such as refined olive oils and naturally in seed oils!
Of course, virgin olive oil may be a bit more costly than refined olive oils or seed oils (that do not darken), but it is definitely worth its preference!

Grilled Dishes
Roast or grilled meat and fishes consist also part of the Cretan diet. However, extra virgin olive oil is necessary for their preparation.

Oily Dishes
Oily foods, prepared in combination with various vegetables (beans, zucchinis, aubergines, okras), potatoes and meat, are incomparable when cooked in Extra Virgin Olive oil.