Dive into the Mediterranean with a bowl of Greek Fish Soup, or Psarosoupa, a dish that promises to warm your heart and tantalize your taste buds! This delightful recipe combines tender white fish, hearty potatoes, and a medley of vibrant vegetables, all simmered in a flavorful fish stock. Perfect for a cozy dinner or a gathering with friends, this soup is not just a meal—it's an experience steeped in Greek tradition. Ready to impress your family with a dish that’s as nourishing as it is delicious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups fish stock
- 1 cup diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
- Peel and dice the two medium potatoes into small cubes, ensuring they are uniform in size for even cooking. Chop the onion finely, slice the carrots, and slice the celery stalks.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the sliced carrots and celery to the pot. Stir well and continue to sauté for an additional 5 minutes, allowing the vegetables to soften slightly.
- Next, add the diced potatoes to the pot. Stir to combine all the vegetables and cook for another 5 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the 4 cups of fish stock and the 1 cup of diced tomatoes, including their juices. Stir well to combine all the ingredients and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to a simmer. Season the soup with salt and pepper to taste. Allow the soup to simmer for about 15 minutes, or until the potatoes are tender.
- After the potatoes are cooked, gently add the white fish pieces to the pot. Stir carefully to avoid breaking the fish apart. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once the fish is cooked, taste the soup and adjust the seasoning with more salt and pepper if necessary. Remove the pot from the heat.
- To serve, ladle the Greek fish soup into bowls and garnish with freshly chopped parsley. Enjoy your delicious Psarosoupa with crusty bread or a side salad, if desired.
Tips
- Choose Fresh Fish: For the best flavor, opt for fresh white fish fillets like cod or haddock. If using frozen fish, ensure it's fully thawed before cooking.
- Prep Ahead: Chop all your vegetables ahead of time to streamline the cooking process. This will make it easier to focus on flavor as you cook!
- Customize Your Veggies: Feel free to add other seasonal vegetables like zucchini or bell peppers for an extra burst of color and nutrition.
- Enhance the Flavor: A splash of white wine or a squeeze of lemon juice can elevate the soup’s flavor profile. Add it when you pour in the fish stock for a delightful twist.
- Garnish Generously: Don’t skip the fresh parsley! It adds a pop of color and freshness that enhances the overall presentation and taste.
- Serve with Bread: Pair your Psarosoupa with crusty bread or a light salad to make it a complete meal. It’s perfect for soaking up every last drop of that delicious broth!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 55mg
