Psarosoupa (Greek Fish Soup)
The classic Greek fisherman's soup -- whole fish or fillets simmered with celery, carrot, onion, and potato in a clear golden broth, finished with an optional avgolemono (egg-lemon) sauce. Simple, honest, and deeply satisfying.
Ingredients
For the Soup
- 680-900 g white fish fillets or whole cleaned fish 1.5-2 lbs; cod, sea bass, snapper, or halibut
- 2 liters cold water 8 cups
- 1 medium onion halved
- 2 ribs celery cut into large pieces
- 2 medium carrots sliced into 1/2-inch rounds
- 500 g yellow potatoes about 2 medium, peeled and cut into chunks
- 3 tablespoons extra-virgin olive oil
- 1.5 teaspoons fine sea salt plus more to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- fresh dill for serving
- lemon wedges for serving
For the Avgolemono Finish (Optional)
- 2 large eggs at room temperature
- 3 tablespoons fresh lemon juice about 1-1/2 lemons
Instructions
- Combine the fish, cold water, onion, celery, bay leaf, olive oil, salt, and pepper in a large pot. Bring to a gentle boil over medium-high heat, skimming any foam from the surface. Reduce heat to a steady simmer.
- Simmer uncovered for 20-25 minutes. Remove the fish carefully and set aside to cool slightly. Discard the onion, celery, and bay leaf.
- Add the carrots and potato chunks to the broth. Simmer for 15-20 minutes, until the potatoes are tender.
- Flake the fish into large pieces, removing any bones or skin. Return the fish to the pot for the last 5 minutes of cooking. Taste and adjust salt and pepper.
- Turn off the heat. Whisk eggs in a bowl until frothy, then whisk in the lemon juice. Slowly ladle 1-2 cups of hot broth into the egg mixture while whisking constantly. Pour the tempered mixture back into the pot in a slow stream, stirring gently. Do not return to the heat.
- Ladle into bowls. Drizzle with olive oil, scatter fresh dill over each bowl, and serve with lemon wedges.
Notes
For avgolemono version: reheat very gently -- never boil after adding eggs or the soup will curdle. Plain broth version can be frozen up to 1 month. Avgolemono version does not freeze well.
Nutrition
Calories: 310kcal | Carbohydrates: 18g | Protein: 34g | Fat: 11g | Sodium: 620mg