I absolutely love this fish soup recipe because it combines fresh, wholesome ingredients into a comforting and flavorful meal that’s both nutritious and satisfying. There’s something so soothingly nostalgic about sitting down with a bowl of this homey, lemony delight, knowing it was crafted with love—and a hearty dose of millennial zest.
I’m passionate about making dishes that bring comfort, and this Psarosoupa, a classic Greek fish soup, is one of my go-to staples. It’s teeming with good-for-you ingredients like fresh sea bass, nutty carrots, celery, and potatoes.
With a drizzle of olive oil, some fresh herbs, and a good squeeze of lemon, this soup is simultaneously hearty and light.
Ingredients
Fish is an excellent source of protein and omega-3 fatty acids and is good for heart health.
Olive oil is a healthy fat that boosts flavor and offers antioxidants.
Onions are sources of depth and aroma, while being rich in antioxidants and vitamin C.
Carrots are sweet, crunchy, and very high in beta-carotene—a nutrient that’s good for your eyes.
Celery: High in fiber and low in calories, with a satisfying crunch.
Tomatoes: A bit sweet and a touch tangy; bursting with vitamin C and lycopene.
Juice of Lemon: Adds vibrancy and sharpness; rich in vitamin C.
Fresh, green, parsley-flavored; abundant in vitamins A and C.
Ingredient Quantities
- 1 whole fish (such as sea bass or snapper), cleaned and gutted
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 2 tomatoes, chopped
- 1 bay leaf
- 5 cups water
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Optional: fresh dill for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. Add the onion, which should be chopped, and sauté until the onion is translucent, this should take about 5 minutes.
2. In the pot, add the carrot slices and diced celery, and keep cooking for another 3 minutes.
3. Include the potatoes (cut into cubes) and tomatoes (chopped), and stir well to combine them with the other vegetables.
4. Put the entire fish atop the vegetables and include the bay leaf.
5. Add 5 cups of water, making sure the fish is completely under the liquid. Season with salt and freshly ground black pepper to your liking.
6. The mixture should be boiled and then the heat reduced to low. The pot should be covered with a lid and allowed to simmer for about 30 minutes, or until the fish is done and the vegetables are tender.
7. I have to take the fish out of the pot and put it on a plate. The next steps involve taking off the skin and bones and breaking the fish down into pieces that are about the size of a bite.
8. Put the flaked fish back into the pot of soup. Mix in the lemon juice and taste for seasoning, adding more salt and pepper if necessary.
9. Chop the parsley and add it to the soup, stirring well to combine. Let the soup simmer for another five minutes.
10. Serve the soup hot, garnished, if desired, with fresh dill. If you like, enjoy your Psarosoupa with some crusty bread.
Equipment Needed
1. Large pot with lid
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Tongs or a slotted spoon
8. Plate (for the fish)
9. Fork (for flaking the fish)
FAQ
- Can I use fish fillets instead of a whole fish?Using a whole fish will enhance the flavor of the broth, but yes, you can use fish fillets.
- What type of fish is best for Psarosoupa?Choices like sea bass or snapper make for an excellent dish, but any number of firm, white fish can work well.
- Can I make this soup in advance?Certainly, it is possible to prepare Psarosoupa a day in advance. The taste will benefit, becoming deeper and more intense. Just be sure to add the lemon juice and herbs right before serving if you want them fresh and vibrant.
- How can I thicken the soup?Traditionally, this soup is light; however, if you desire a thicker consistency, you can mash some of the potatoes.
- Is it necessary to add dill?Dill is not necessary but is mainly for garnish. If you like the flavor of dill, though, you can use it to add a pleasant dimension to your dish.
- What sides pair well with this soup?For a complete meal, serve Psarosoupa with:
– Crusty bread
– A simple green salad - Can I freeze leftovers?The soup can be frozen, but expect the potatoes’ texture to change slightly when you reheat the soup.
Substitutions and Variations
Fish: You can swap out cod, haddock, or halibut for sea bass or snapper if you want a similar taste and texture.
Substitute canola or avocado oil if preferred for olive oil.
Onion: For a somewhat different flavor profile, use shallots or leeks instead.
Sweet potatoes or parsnips can provide a unique flavor and extra nutrients.
Lime juice: Lemon juice can be used as a substitute, and it offers a somewhat altered flavor profile, with a more pronounced citrus note.
Pro Tips
1. Enhance the Flavor Base: For a deeper flavor, consider adding a splash of white wine when you sauté the onions. Allow it to reduce before adding the carrots and celery.
2. Fish Alternatives: Customize the recipe by using different types of fish or even a mix of seafood such as shrimp, mussels, or clams to vary the flavors and textures in the soup.
3. Infuse Aromatics: Add a small bundle of herbs, such as thyme and rosemary, tied together with kitchen twine to the pot along with the bay leaf for an aromatic boost. Remove it before serving.
4. Richer Texture: To thicken the soup slightly, consider mashing a few of the cooked potatoes against the side of the pot before adding the flaked fish back in.
5. Flavorful Garnish: Finish each serving with a drizzle of high-quality olive oil or a sprinkle of lemon zest for an extra burst of fresh flavor.
Psarosoupa Greek Style Fish Soup Recipe
My favorite Psarosoupa Greek Style Fish Soup Recipe
Equipment Needed:
1. Large pot with lid
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Tongs or a slotted spoon
8. Plate (for the fish)
9. Fork (for flaking the fish)
Ingredients:
- 1 whole fish (such as sea bass or snapper), cleaned and gutted
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 2 tomatoes, chopped
- 1 bay leaf
- 5 cups water
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Optional: fresh dill for garnish
Instructions:
1. In a large pot, warm the olive oil over medium heat. Add the onion, which should be chopped, and sauté until the onion is translucent, this should take about 5 minutes.
2. In the pot, add the carrot slices and diced celery, and keep cooking for another 3 minutes.
3. Include the potatoes (cut into cubes) and tomatoes (chopped), and stir well to combine them with the other vegetables.
4. Put the entire fish atop the vegetables and include the bay leaf.
5. Add 5 cups of water, making sure the fish is completely under the liquid. Season with salt and freshly ground black pepper to your liking.
6. The mixture should be boiled and then the heat reduced to low. The pot should be covered with a lid and allowed to simmer for about 30 minutes, or until the fish is done and the vegetables are tender.
7. I have to take the fish out of the pot and put it on a plate. The next steps involve taking off the skin and bones and breaking the fish down into pieces that are about the size of a bite.
8. Put the flaked fish back into the pot of soup. Mix in the lemon juice and taste for seasoning, adding more salt and pepper if necessary.
9. Chop the parsley and add it to the soup, stirring well to combine. Let the soup simmer for another five minutes.
10. Serve the soup hot, garnished, if desired, with fresh dill. If you like, enjoy your Psarosoupa with some crusty bread.
