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fish and vegetable soup served in a bowl
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"Psarosoupa"- Greek Style Fish Soup

A hearty, warming Greek style fish soup made with fresh veggies.
Course Main Course
Cuisine Greek
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 serves
Calories 536kcal
Author Peter G

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

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