Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Psarosoupa

Serves 4 to 6 Soup seafood, Soups

Psarosoupa

Psarosoupa, a beloved gem from the Greek islands, finds its way to the table when the sea's bounty is freshest, often on a breezy afternoon when the sun dips lower, casting long shadows. This home-cooked version captures the essence of island life, where olive oil flows freely, salt is a measured instinct, and a lemon's zest is never far from reach.

Expect a broth that sings with the gentle sweetness of carrots and the earthy comfort of potatoes, cradling tender morsels of firm white fish. The splash of lemon at the end brings a bright, tangy lift, while the olive oil imparts a silken richness. It's a bowl that speaks directly of the sea, uncomplicated and pure.

Ingredients

  • 700 gfirm white fish — steaks
  • 2carrots
  • 2celery stalks
  • 2potatoes
  • 1onion
  • 80 mlolive oil
  • 1lemon
  • 1.5 Lwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, which should take about 5-7 minutes. Be careful not to let it brown, as this will affect the soup's flavor.
  2. While the onion is cooking, peel and slice 2 carrots and 2 celery stalks into thin rounds. Once the onion is ready, add these vegetables to the pot. Stir them gently to coat with the olive oil and allow them to cook for about 5 minutes, until they start to soften and release their aroma.
  3. Peel and cut 2 potatoes into small cubes. Add them to the pot, stirring to combine with the other vegetables. Pour in 1.5 L of water, ensuring that all the vegetables are submerged. Increase the heat to bring the mixture to a gentle simmer.
  4. While the soup base is simmering, prepare 700 g of firm white fish by cutting it into large chunks. Once the potatoes are tender when pierced with a fork, add the fish to the pot. Reduce the heat to low and let the fish cook gently. It should turn opaque and flake easily when tested with a fork.
  5. Season the soup with fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed. Squeeze the juice of 1 lemon into the soup, stirring to combine. The lemon will brighten the flavors and add a fresh, tangy note to the dish.
  6. Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired. Serve the Psarosoupa hot, optionally drizzling a thread of raw olive oil over each bowl for added richness. Enjoy this comforting and flavorful Greek fish soup with crusty bread on the side.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine