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Greek Fish Soup - Psarosoupa

A simply perfect soup for your family to enjoy all year long. Fresh whole fish is required to develop a beautiful fish broth.
Course Soup
Cuisine Greek
Keyword fish, Greek, soup
Servings 8
Author Eleni Merziotis

Ingredients

For the Broth

  • 1 whole fish, approx. 3 pounds, cleaned, and scaled
  • red snapper, cod, halibut, branzzino, or any whole white fish
  • 1 carrot, roughly chopped
  • 2 stalks celery, cut into 1- inch pieces
  • 1 medium onion, peeled and cut in half
  • salt

For the soup

  • 1/2 cup extra virgin olive oil
  • 2 pounds peeled potatoes, cut into chunks
  • 1 cup celery, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup onion, chopped
  • salt and pepper
  • 2-3 fresh lemons

Instructions

Broth

  1. In a large soup pot, add 8 cups of water, roughly chopped vegetables and salt to boil.
  2. Add the whole fish to the simmered broth. (I used four smaller fish)
  3. Simmer for 15 minutes until fish is cooked.
  4. Remove the fish and strain the broth in a large bowl. Save the strained mixture.

Soup

  1. In the same pot heat the olive oil and add the chopped vegetables for the soup and cooked until softened.
  2. Add the reserved stock and simmer until the potatoes are cooked.
  3. Add more salt and pepper with needed.

Fish

  1. Remove the bones and skin from the fish.
  2. Arrange on a platter with the reserved cooked vegetables.
  3. Ladle the soup into bowls and serve with the platter of fish and vegetables.
  4. Drizzle with fresh lemon juice. (optional)

Note

  1. The fish can be served alongside which is more traditional or added to the soup.