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. Here is another recipe, using almost the same ingredients but the whole sea bass.
- Packed with essential nutrients, this Mediterranean soup 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.
Here is an ultimate collection of over 30 ikarian recipes, including our favorite 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.
