Psarosoupa

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: peel and cut the potatoes into chunks, slice the carrot, quarter the onion, chop the parsley, and cut the lemon in half. Juice one half of the lemon and cut the remaining half into wedges for serving.

   250 g potatoes, peeled and cut into 2 cm chunks100 g carrot, peeled and sliced120 g onion, peeled and quartered10 g fresh parsley, chopped1 medium lemon
2. 2

   Place the potatoes, carrot, onion, bay leaf, water, olive oil, salt, and black pepper in a medium pot. Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 12 minutes, until the vegetables are beginning to soften.

   250 g potatoes, peeled and cut into 2 cm chunks100 g carrot, peeled and sliced120 g onion, peeled and quartered1 bay leaf900 ml water30 ml olive oil6 g fine sea salt1 g black pepper
3. 3

   Add the fish fillets in a single layer, gently pushing them into the liquid. Simmer very gently for 6-8 minutes, depending on thickness, until the fish is opaque and flakes easily. Avoid a hard boil so the fish stays tender and the broth remains clear.

   300 g white fish fillets (such as cod, haddock, or sea bass), skinless and boneless
4. 4

   Transfer the fish carefully to a plate. Remove and discard the bay leaf and onion quarters. Check that the potatoes are fully tender; if needed, simmer the broth for 2-3 more minutes.

   300 g white fish fillets (such as cod, haddock, or sea bass), skinless and boneless1 bay leaf120 g onion, peeled and quartered250 g potatoes, peeled and cut into 2 cm chunks
5. 5

   Turn off the heat. Add the lemon juice and swirl the pot gently. Taste and adjust seasoning if needed. Breaking the fish into large chunks, return it to the soup so it warms through without falling apart.

   1 medium lemon300 g white fish fillets (such as cod, haddock, or sea bass), skinless and boneless
6. 6

   Ladle the soup into warm bowls. Finish each serving with a drizzle of extra virgin olive oil, chopped parsley, and lemon wedges on the side.

   10 ml extra virgin olive oil10 g fresh parsley, chopped1 medium lemon

Origin & History

Psarosoupa is a classic Greek fish soup, especially associated with coastal homes and islands where the daily catch is cooked simply with olive oil, lemon, and vegetables. Traditionally it was often made with whole fish to enrich the broth, but simpler fillet versions are common in modern home kitchens for speed and ease.