Greek Psarosoupa – Fisherman’s Fish Soup
A nourishing soup from the Greek islands, Psarosoupa is made with white fish, potatoes, carrots, and lemon — light yet deeply flavorful.
Ingredients (Serves 4):
* 600g white fish (sea bass, cod), whole or fillets
* 2 carrots, sliced
* 2 potatoes, diced
* 1 onion, chopped
* 1 celery stalk, chopped
* Juice of 1 lemon
* Olive oil, parsley, salt, pepper
Instructions:
1. Simmer vegetables in water until tender (about 20 minutes).
2. Add fish and simmer until just cooked.
3. Remove fish, debone if whole, and return flesh to soup.
4. Stir in lemon juice, olive oil, salt, pepper. Garnish with parsley.
Greek Tip:
Add a whisked egg-lemon (avgolemono) mixture for a creamier, tangier version.
Greek Psarosoupa – Fisherman’s Fish Soup
A nourishing soup from the Greek islands, Psarosoupa is made with white fish, potatoes, carrots, and lemon — light yet deeply flavorful.
Ingredients (Serves 4):
* 600g white fish (sea bass, cod), whole or fillets
* 2 carrots, sliced
* 2 potatoes, diced
* 1 onion, chopped
* 1 celery stalk, chopped
* Juice of 1 lemon
* Olive oil, parsley, salt, pepper
Instructions:
1. Simmer vegetables in water until tender (about 20 minutes).
2. Add fish and simmer until just cooked.
3. Remove fish, debone if whole, and return flesh to soup.
4. Stir in lemon juice, olive oil, salt, pepper. Garnish with parsley.
Greek Tip:
Add a whisked egg-lemon (avgolemono) mixture for a creamier, tangier version.
