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Greek fish soup with potatoes & vegetables (Psarosoupa)

Fish soup - Greek islands recipe (Psarosoupa)

Traditional recipe for Greek fish soup with potatoes and vegetables also known as Psarosoupa. The most delicious dish made from scratch for a healthy and cozy family dinner.

Course Dinner, Main Course, Soup
Cuisine gluten-free, Greek, Healthy, Mediterranean, pescatarian
Keyword avgolemono, fish, Greek, lemon, psarosoupa, soup
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 523 kcal
Author The Hungry Bites

Ingredients

For the soup

  • 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, chopped
  • 2 bay leaves
  • 2-3 cloves
  • Salt and pepper to taste
  • 1/2 cup rice (any rissoto or soup rice will do. Don't use basmati/jasmin or parboiled rice)

For the avgolemono

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

For the dressing:

  • 5 tablespoons e.v. olive oil
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Prepare the fish: Scale the fish (if not scaled) and rub it with some lemon juice. Rinse well and drain.

  2. Make the soup: 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. Once the water starts to boil cook for 15 minutes.

    Add the fish and continue cooking for another 15-20 minutes or until the fish is cooked through. Using a slotted spoon, remove the fish and the vegetables. Transfer it to a serving plate but keep aside 4-5 pieces of potatoes, half the carots, the tomato, the onion and the parsley. Cover the serving plate with foil and keep it warm inside a warm oven.

  3. Puree the vegetables and add the rice: Transfer the soup to another pot, passing it through a strainer just to catch any fish bones or clove pieces. Discard the bay leaves, the cloves and the skin from the tomato. Add the the vegetables you kept aside to the pot and puree using an immersion blender (you can also transfer the vegetables and some of the liquid in a normal blender and blend until smooth). If you want it thicker, add a few more potato pieces and blend some more. Return the soup to the stove, add the rice, bring to a gentle simmer and cook for 20 minutes or until the rice is done. Turn off the stove.

  4. Make the avgolemono: Transfer the egg, the lemon juice and the olive oil to a large 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 mixture to the pot with the rest of the fish soup and stir well. Taste and adjust the salt, the pepper and the lemon juice to your liking.

  5. Lemon and olive oil dressing: Transfer the ingredients for the dressing to a shaker or jar and shake well to combine. Drizzle the dressing over the plate with the fish and the vegetables and serve them next to the soup. Eat!

Recipe Notes

  • Remove skin and bones before eating the fish.
  • If you use frozen fish, thaw it according to the directions and proceed with the recipe.
  • If you have any leftovers, store in the fridge. Reheat the soup very gently over low heat and don't let it come to a boil because the egg may curdle.

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