Psarosoupa – Greek fish soup recipe from Ikaria

This nutritious Psarosoupa is a traditional Greek fish soup recipe made with local fish and vegetables. With a touch of lemon juice and olive oil, psarosoupa could be one of the reasons for Ikaria’s longevity.

Every European country boasts its own traditional fish soup, that stands out with its unique flavors and local spices. Whether it’s Hungarian halászlé with its spicy paprika, French bouillabaisse renowned for its rich seafood flavors, or Portuguese caldeirada, stew-like consistency with potatoes, onion and coriander.

Similarly, the Greek Psarosoupa combines local fish and vegetables in a harmonious broth flavored with lemon juice and olive oil. When I tasted it for the first time, I was a little surprised because I was used to eating halászlé and this is a completely different experience. But after a few spoonfuls, I fell in love with its simplicity and taste. Don’t be put off, this greek recipe is definitely worth it.

Why you will love this classic Greek recipe?

• Experience the authentic taste of Greek cuisine with a harmonious blend of fresh fish, vegetables, lemon juice, and olive oil.
• Packed with essential nutrients, this dish offers a wholesome combination of proteins, vitamins, and healthy fats that support longevity.
• With simple ingredients and instructions, this recipe allows you to recreate the taste of Greece in your own kitchen. Other Greek longevity recipes include yemista or revithia.

What’s This Greek Fish Soup Made Off

•  Sea bream (whole fish (600 g), any good quality fish, white fatty fish like cod, haddock, or red snapper are the best. They are also great in costa rican ceviche, where you eat them raw.
• onions chopped
• garlic cloves minced or crashed
• medium carrots chopped
• celery stick chopped
• lemon zest and juice
• extra virgin olive oil
• fresh parsley
• Potatoes 
• Bay leaves

Psarosoupa – Greek Fish Soup recipe

First step: Prepare the fish

Scale the fish and, rinse it well thoroughly under lukewarm water and rub it with some lemon juice.

Second step: Prepare the Broth

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and garlic, and sauté until softened and fragrant. Add chopped parsley (To get the full flavor of parsley you have to put it over hot oil). Stir in the diced celery sticks and carrots and saute for another 5 minutes until slightly tender. Season with salt and pepper.  Sprinkle with lemon zest. Lastly, add potatoes. Pour over enough water to cover the vegetables, about 6-8 cups of water, cover it, and bring to a boil. Once come to a boil, reduce the heat and cook for 15 minutes.

Third step: Prepare and Cook Fish

In a small bowl whisk olive oil and add the lemon juice until well combined and drizzle the dressing over the fish pieces. Season them with salt and pepper. Sear the fish briefly from both sides on olive oil and cut it into a smaller pieces.

Carefully add the fish pieces to the pot Make sure they are submerged in the liquid. Allow the soup to simmer for 5-10 minutes, until the fish is cooked through and flakes easily with a fork.

The time differ from type of the fish. Big chunks of cot last 10-15 minutes, while fine fillets of seabream/seabass last 5-10 minutes.

Fourth step: Strain the soup

Using a slotted spoon or a strainer, remove the fish and vegetables and transfer them to a serving plate. Cover the serving plate with foil and keep it warm in a preheated oven.

Fifth step: Thicken the soup

using blended vegetables

There are two ways you can thicken the soup. First and easier option is to return 4-5 potato pieces half of the carrot back to the soup and blend them using an immersion blender or a regular blender until smooth. If you want the soup thicker, add more potatoes.Prepare the avgolemono

This thickening technique result in the best flavor however require some skills.

In a separate bowl, whisk together the egg, lemon juice, and olive oil until well combined. Slowly ladle a cup of the hot broth from the soup pot into the egg mixture, whisking continuously to prevent curdling. Gradually pour the tempered egg mixture back into the soup pot, stirring gently to incorporate.

Tips and tricks

The time to cook fish varies by type. Big chunks of cod take 10-15 minutes, while fine fillets of seabream/seabass take 5-10 minutes. Watch the fish carefully so as not to overcook it. 

Season the stew parsley before serving.

If using the traditional Avgolemono technique, temper the egg-lemon mixture slowly with hot broth to prevent curdling before adding it back to the stew.

Variations and Substitutions

• Add the rice for added texture and heartiness.
• This Psarosoupa recipe is Fish Soup with Avgolemono however, you can skip the avgolemono technique for a simpler version. 
• Substitute regular potatoes with sweet potatoes.
• you can serve the soup with vegetable and fish on the site or all together in one comforting bowl.

Can you make this greek style fish stew (psarosoupa) with any fish?

Yes, you can make Greek-style fish stew (Psarosoupa) with a variety of fish. Traditionally, Psarosoupa includes locally available fish such as cod, haddock, or red snapper. However, you can make this with almost any tasty whole fish as long as it holds up well in soups and stews. Some common alternatives include salmon, trout, halibut, grouper, or sea bass. 

Other soups recipes

Fasolakia – Traditional Greek Green Bean Stew

Psarosoupa – Greek fish soup recipe from Ikaria

Revithia (Authentic Greek Chickpea Soup with Lemon)

Creamy Broccoli and Cauliflower soup

Psarosoupa – Greek fish soup recipe from Ikaria

This nutritious Psarosoupa is a traditional Greek fish soup recipe made with local fish and vegetables. With a touch of lemon juice and olive oil, psarosoupa could be one of the reasons for Ikaria's longevity.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Soup

Cuisine Blue Zone Recipes

Servings 4 people

Calories 486 kcal

Equipment

• large pot

Ingredients

  

1x2x3x

• 2 pieces of sea bream whole fish (600 g, any good quality fish, white fatty fish like cod, haddock, or red snapper are the best
• 2 Onions chopped
• 2 garlic cloves minced or crashed
• 2 pieces carrots chopped
• celery stick chopped
• 1 lemon zest and juice
• ½ cup olive oil extra virgin
• 1 handful parsley
• 3 potatoes small
• 2 bay leaves

For the avgolemono

• 1 egg large
• 2 tbsp lemon juice freshly squeezed, plus more to taste
• 2 tbsp olive oil extra virgin

Instructions

 

• Scale the fish and, rinse it well thoroughly under lukewarm water and rub it with some lemon juice.
• In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and garlic, and sauté until softened and fragrant. Add chopped parsley (To get the full flavor of parsley you have to put it over hot oil). Stir in the diced celery sticks and carrots and saute for another 5 minutes until slightly tender. Season with salt and pepper.  Sprinkle with lemon zest. Lastly, add potatoes. Pour over enough water to cover the vegetables, about 6-8 cups of water, cover it, and bring to a boil. Once come to a boil, reduce the heat and cook for 15 minutes.
• In a small bowl whisk olive oil and add the lemon juice until well combined and drizzle the dressing over the fish pieces. Season them with salt and pepper. Sear the fish briefly from both sides on olive oil and cut it into a smaller pieces.
• Carefully add the fish pieces to the pot Make sure they are submerged in the liquid. Allow the soup to simmer for 5-10 minutes, until the fish is cooked through and flakes easily with a fork.
• The time differ from type of the fish. Big chunks of cot last 10-15 minutes, while fine fillets of seabream/seabass last 5-10 minutes.
• Using a slotted spoon or a strainer, remove the fish and vegetables and transfer them to a serving plate. Cover the serving plate with foil and keep it warm in a preheated oven.
• using blended vegetables
• There are two ways you can thicken the soup. First and easier option is to return 4-5 potato pieces half of the carrot back to the soup and blend them using an immersion blender or a regular blender until smooth. If you want the soup thicker, add more potatoes.
• Prepare the avgolemono
• This thickening technique result in the best flavor however require some skills.
• In a separate bowl, whisk together the egg, lemon juice, and olive oil until well combined. Slowly ladle a cup of the hot broth from the soup pot into the egg mixture, whisking continuously to prevent curdling. Gradually pour the tempered egg mixture back into the soup pot, stirring gently to incorporate.

Nutrition

Serving: 200mlCalories: 486kcalCarbohydrates: 40gProtein: 6gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 41mgSodium: 51mgPotassium: 919mgFiber: 6gSugar: 6gVitamin A: 5190IUVitamin C: 55mgCalcium: 59mgIron: 2mg

Keyword greek fish soup, psarosoupa

Tried this recipe?Let us know how it was!