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Greek fish soup with potatoes & vegetables (Psarosoupa)

Greek fish soup with potatoes & vegetables (Psarosoupa)

This Greek fish soup with potatoes and vegetables is a healthy and naturally gluten-free recipe for a wholesome and cozy family dinner.
Course Main Course, Soup
Cuisine gluten-free, Greek, Mediterranean
Keyword fish, Greek, psarosoupa, soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 -5
Calories 523 kcal
Author The Hungry Bites

Ingredients

  • 2 pounds (900 grams) white fatty fish cut in 1.5-inch slices, with skin and bones (I suggest using red snapper and some cod)
  • 7 cups water
  • 1 1/2 pounds new potatoes or sliced potatoes
  • 1 carrot, sliced
  • 1 tomato, quartered
  • 1 small red onion, quartered
  • 1/2 cup parsley
  • 2 bay leaves
  • 4-5 cloves
  • Salt and pepper to taste
  • 1/2 cup rice

  • 2 tablespoons e.v. olive oil
  • 2 tablespoons lemon juice, plus more to taste
  • 1 large egg

  • For the dressing:
  • 5 tablespoons e.v. olive oil
  • 2 tablespoons lemon juice
  • Freshly grated pepper

Instructions

  1. Scale the fish (if not scaled) and rub it with some lemon juice. Rinse well and drain.
  2. Transfer the water, the potatoes, the carrot, the tomato, the onion, the parsley, the bay leaves, the salt and pepper, and the cloves to a large pot, cover and bring to a boil. Boil for 15 minutes, add the fish and continue cooking for another 15-20 minutes until the fish is cooked through. Using a slotted spoon, remove the fish, most of the potatoes (leave 4-5 pieces) and half the carrots, and transfer them to a plate. Keep it warm inside a warm oven.
  3. Discard the bay leaves and the cloves and puree the rest of the vegetables using an immersion blender (you can also transfer the vegetables and some of the liquid in a blender and blend until smooth). Return the soup to the stove, add the rice, bring to a gentle simmer and cook for 15 minutes or until the rice is done. Turn off the stove.
  4. Transfer the egg, lemon juice and olive oil to a medium bowl and beat with a fork to combine. Add 3 cups of the soup to the lemon-egg mixture gradually, half a cup at a time, beating constantly with a fork to prevent the egg from curdling. Return the soup to the pot and stir well. Taste and adjust the salt, pepper and lemon juice to your liking.
  5. Transfer the ingredients for the dressing to a shaker or jar and shake well to combine. Drizzle the dressing over the fish and the vegetables and serve them next to the soup.
  6. Eat!

Recipe Notes

Remove skin and bones before eating the fish.