🐟 Psarosoupa (Greek Fish Soup)
Psarosoupa is a clear Greek fish soup in which mixed white fish is gently simmered with potato, carrot and celery, then sharpened with plenty of lemon juice. The broth is light and lemony, the vegetables soft, and the fish is often served on the side or flaked back into the bowl. It is a simple everyday dish in island and seaside homes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g mixed white fish, cleaned
- 2 medium potatoes, cut into chunks
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, quartered
- 2 tbsp olive oil
- 1.5 l water
- Juice of 2 lemons
- Salt and black pepper
Method
- Put the onion, potatoes, carrots and celery in a pot with the water, olive oil and salt; bring to a boil and simmer for 15 minutes.
- Add the fish and simmer gently for 15–20 minutes until it flakes.
- Lift out the fish, remove skin and bones, and keep it warm.
- Strain or keep the vegetables in the broth as you prefer, then stir in the lemon juice off the heat.
- Serve the soup with the fish and vegetables, seasoned with pepper.
How to make it lighter
- Keep the olive oil to 1 tbsp for the whole pot; 1 tbsp oil ≈ 120 kcal.
- Use more carrot and celery and fewer potatoes for a lighter bowl.
- Serve the fish in the broth as a complete meal on its own.
History
Psarosoupa is a fishermen's soup traditionally made from the day's small or bony catch that was hard to sell. It remains a staple of home cooking along the Greek coast and islands.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →