Free recipe guide
How to make Psarosoupa
Learn what makes Psarosoupa special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Psarosoupa is cooked the way island kitchens cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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