Psarosoupa – Greek Fish Soup with Vegetables and Lemon Recipe
Psarosoupa is a delicate Greek fish soup in which the fish is cooked in a broth made from vegetables, olive oil, and lemon. It’s not as heavy as French bouillabaisse; it’s more like a light, homemade fish soup with a pronounced citrus note. In seaside towns in Greece, it’s a common way to use fresh, small fish caught the very same day.
This psarosoupa is a light, aromatic Greek fish soup where the delicate flavor of the fish is highlighted by a simple vegetable broth, good olive oil, and fresh lemon. It’s easy to prepare, doesn’t require expensive fish or seafood, and brings a taste of a Greek seaside tavern to your home kitchen.
Chef's tips
Use the freshest fish you can get – even small, inexpensive fish will give the broth great flavor. Don’t let the soup boil vigorously once the fish is added; gentle simmering keeps the pieces whole and juicy. Adjust the amount of lemon to your taste – some people like a very citrusy broth, others prefer just a subtle hint.
How to serve
Serve the soup very hot, with extra lemon wedges on the side so everyone can adjust the acidity on their plate. A simple green salad with olive oil and oregano pairs well, as does fresh bread or toasted baguette rubbed lightly with garlic.
Ingredients
- white fish fillet e.g. cod, pollock, hake, skinless and boneless - 600 g
- potatoes diced - 300 g
- carrot cut into half-slices - 2 piece
- celery stalk cut into slices - 2 stalk
- onion diced - 1 piece
- leek white part, cut into half-slices - 0.5 piece
- bay leaf - 2 piece
- peppercorns - 6 piece
- olive oil - 3 tablespoon
- lemon juice and grated zest - 1 piece
- parsley chopped - 2 tablespoon
- salt or to taste - 1 teaspoon
- water - 1.5 l
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion and leek and sauté for 3–4 minutes until they soften and become slightly translucent, without browning.
- Add the carrot, celery, and potatoes. Sauté for another 3–4 minutes, stirring, until the vegetables are lightly coated in the oil.
- Pour in the water, add the bay leaves, peppercorns, and 0.5 teaspoon of salt. Bring to a boil, then reduce the heat and cook for 15 minutes, until the vegetables are almost tender.
- Cut the fish fillets into large pieces (about 4–5 cm). Gently place them into the pot with the soup so they are submerged in the broth.
- Cook over very low heat for 8–10 minutes, without vigorous stirring, just gently moving the pot so the fish doesn’t fall apart. Check if the fish is cooked – it should look opaque and flake easily.
- Turn off the heat, add the lemon juice and zest, and the chopped parsley. Stir gently. Taste and season with salt to taste.
- Before serving, remove the bay leaves and peppercorns if you find them. Serve hot with an extra lemon wedge on the plate.
Storage
No storage information available for this dish.
This is one of those soups that taste like a holiday by the sea – simple ingredients, lots of vegetables, and the aroma of lemon and olive oil. I like to make it when I want something light but comforting, and when I don’t feel like frying fish and airing out the kitchen afterward.
