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    Home » Recipes » Seafood

    Psarosoupa- Greek Style Fish Soup

    Published: Jun 13, 2014 · Updated: Apr 29, 2020 by Peter G · This post may contain affiliate links · 12 Comments

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    Psarosoupa. I think it was every Greek kid's nightmare growing up . Now I devour it when the weather gets cold. This classic Greek style fish soup is a definite keeper in the cooler months.

    psarosoupa recipe

    This psarosoupa recipe falls into the "I hated this as a kid" category!  I would even go as far and say that I despised it!  And to use an old cliche "boy do things change!".

    Psarosoupa literally means fish soup. It's a simple dish of boiled vegetables and fish.

    The veggies are usually a combination of carrots, celery, leeks and potatoes.  They create a light stock which are then removed and the fish is cooked in the stock along with olive oil.

    I like to mash up half the cooked veggies which gives the soup a nice natural thickness.

    I've seen versions with rice and even tomatoes and next time I plan on experimenting with these options a little more.  

    When choosing a fish make sure to go for something that's a little firm such as red mullet, snapper or cod.

    This is a hearty soup almost bordering on a stew. It's surprisingly light yet quite filling.  I'll admit that seafood isn't my first choice when cooking at home and I'm still kind of scared by it!

    Anyway, hope you enjoy this winter warming "soupa" (as we say in Greek!).

    Enjoy the weekend and see you next week.

    Scroll down for the psarosoupa recipe.

    psarosoupa recipe
    fish and vegetable soup served in a bowl

    "Psarosoupa"- Greek Style Fish Soup

    Author: Peter G
    A hearty, warming Greek style fish soup made with fresh veggies.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Cuisine Greek
    Servings 4 serves

    Ingredients
      

    • 3 carrots, cut into even chunks approx. 2cm each
    • 2 celery stalks, cut into even pieces approx. 2cm each
    • 1 leek, finely sliced
    • 1 red onion, cut into eighths
    • 2 potatoes, medium-sized, cut into even pieces approx. 2cm each
    • 10 peppercorns, whole
    • 6 parsley stalks
    • 1.25 litres water
    • 1 tablespoon salt
    • 120 ml olive oil, extra virgin
    • 600 g fish fillets, red mullet, snapper, cod
    • juice of 1 lemon
    • 2 tablespoon parsley, finely chopped
    Prevent your screen from going dark

    Instructions
     

    • Place the carrots, celery, leek, onions, potatoes, peppercorns and parsley stalks along with the water in a large pot over medium-high heat. Season with salt and allow the mixture to come to boil and then simmer it on a low heat for approx. 20mins until the carrots and potatoes are just tender.
    • Pour the stock in a new pot and strain the veggies using a fine sieve and place them on a plate discarding the peppercorns and parsley stalks.
    • Place half the veggies back into the stock and mash roughly with a fork. Add the olive oil and fish fillets and allow the soup to come to a boil.
    • Simmer for 20-30 mins depending on how thick your fish fillets are and add the lemon juice. Stir and remove from the heat.
    • Place cooked veggies and fish pieces along with the soup in individual bowls and serve immediately garnished with freshly chopped parsley.

    Nutrition

    Serving: 1 serve | Calories: 536 kcal | Carbohydrates: 29 g | Protein: 33 g | Fat: 33 g | Saturated Fat: 5 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
    psarosoupa recipe

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    1. supal {chevrons & éclairs}

      June 14, 2014 at 2:17 am

      Oh this seems so clean and self-healing of a recipe. It's perfect for summer! x

      Reply
    2. john | heneedsfood

      June 14, 2014 at 8:41 am

      Nice and rustic, just the way I like my soup. Yum!

      Reply
    3. Gaby Mora

      June 14, 2014 at 12:49 pm

      Sometimes I forget Greeks have great fish dishes, too. Looks delish and nourishing.

      Reply
    4. norma

      June 14, 2014 at 5:20 pm

      I so enjoy coming across your posts.

      Reply
    5. Helen (grabyourfork)

      June 15, 2014 at 11:15 pm

      This sounds gorgeous. I never think to make fish soup but I love the sound of this!

      Reply
    6. Maureen Shaw

      June 16, 2014 at 7:11 pm

      My mother and grandmother made a French version of this when I was a kid and I did everything I could think of so I wouldn't have to eat it. After all these years, I'd love a bowl right now!

      Reply
    7. AmandaChewTown

      June 17, 2014 at 12:23 pm

      That looks like a perfect soup for this weather. I concur, I'm not normally a fish soup cooker, but I could definitely be persuaded with this!

      Reply
    8. Toula Tsesmelis Milorad Ricov

      June 18, 2014 at 2:47 pm

      Grew up on psarosoupa, Just love it and cant wait to make this. My mother used to make it often and it's been awhile since I have made it myself!!

      Reply
    9. Sara (Belly Rumbles)

      July 16, 2014 at 2:12 am

      Seafood isn't high on my kitchen cook list, but wow this looks good.

      Reply
    10. Jason

      October 02, 2022 at 2:13 pm

      Great recipe but start with 1/4 lemon and work your way up. Also maybe let the veggies simmer longer than the potatoes, deepen it a bit with powdered onion or a bouillon cube. Otherwise a great soup.

      Reply
      • Peter G

        October 06, 2022 at 2:23 pm

        Thank you for offering those suggestions!

        Reply
    11. Anna Pelonis-Mills

      December 26, 2022 at 8:15 am

      This soup is incredible as written & reminds me of my parents’ psarosoupa growing up. I also add a bit of rice & lemon, & sometimes I add in shrimp, for a heartier soup, like my late beloved parents did.

      Reply

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