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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.
Servings 8
Author Eleni Merziotis
For the Broth
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1
whole fish, approx. 3 pounds, cleaned, and scaled
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red snapper, cod, halibut, branzzino, or any whole white fish
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1
carrot, roughly chopped
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2
stalks celery, cut into 1- inch pieces
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1
medium onion, peeled and cut in half
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salt
For the soup
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1/2
cup
extra virgin olive oil
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2
pounds
peeled potatoes, cut into chunks
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1
cup
celery, chopped
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1
cup
carrots, peeled and chopped
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1
cup
onion, chopped
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salt and pepper
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2-3
fresh lemons
Broth
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In a large soup pot, add 8 cups of water, roughly chopped vegetables and salt to boil.
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Add the whole fish to the simmered broth. (I used four smaller fish)
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Simmer for 15 minutes until fish is cooked.
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Remove the fish and strain the broth in a large bowl. Save the strained mixture.
Soup
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In the same pot heat the olive oil and add the chopped vegetables for the soup and cooked until softened.
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Add the reserved stock and simmer until the potatoes are cooked.
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Add more salt and pepper with needed.
Fish
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Remove the bones and skin from the fish.
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Arrange on a platter with the reserved cooked vegetables.
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Ladle the soup into bowls and serve with the platter of fish and vegetables.
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Drizzle with fresh lemon juice. (optional)
Note
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The fish can be served alongside which is more traditional or added to the soup.