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greek fish soup recipe psarosoupa

Greek fish soup recipe (Psarosoupa)

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Fish are packed with Omega 3 and rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Greek fish soup recipe (Psarosoupa)

Recipe by Me To Mati #passionfoodCourse: Main, AppetizersCuisine: GreekDifficulty: Medium
Servings

8

servings
Prep time

1

hour 
Cooking time

2

hours 

There are many variations of this wholesome fish soup and once you try our version you will soon have a new favourite. This soup is healthy, light and delicious not to mention packed with vitamins.

Ingredients

  • fresh fish pieces

  • 6 – 7 carrots

  • 1 leek

  • 1 celery

  • 1 sweet potato

  • 4 – 5 potatoes

  • 4 – 5 onions

  • 1 red chilli (to taste)

  • 1 bunch spring onions

  • 500 grams of spinach

  • 2 tablespoons olive oil

  • 1 lemon (juice only)

  • 1 tablespoon salt (to taste)

Instructions

  • Clean fish pieces and add to a large pot of water, over medium heat and bring to boiling point. greek fish recipe
  • Wash and peel vegetables roughly chopping carrots, leek, spring onion and celery.greek soup recipegreek soups
  • Onions and potatoes can remain whole and sweet potato can be halved.
  • Finely chop the chilli, setting aside.
  • Wash spinach thoroughly, set aside.
  • Skim off any foam that surfaces to the top, adding 1 whole onion and half celery and leek to stock.
  • Add 1 tablespoon olive oil to fish stock and continue the boiling process.
  • Once the fish stock has reached boiling point remove fish pieces, set aside.
  • Strain fish stock and return to low heat adding carrots, potatoes, sweet potato, onions and remaining leek and celery and bring to boiling point.
  • Remove bones from fish pieces.
  • Once the fish stock has reached boiling point, vegetables should be soft in texture.
  • Remove a quarter of the fish stock and good quantity of vegetables into a separate pot and blitz until smooth in texture.
  • Combine blitz ingredients into fish stock and stir through thoroughly.
  • Add chilli, spinach and spring onion.
  • Stir through ingredients thoroughly.
  • Add salt and olive oil and deboned fish pieces gently stirring through ingredients.
  • Allow the fish stock to come to boiling point and add the juice of 1 lemon before serving.

Notes

  • Use fish pieces with bones rather than fish fillets.
  • You can use white or red onions (avoid using brown onions).
  • Serve with additional lemon wedges.
  • You can also add a ½ cup of rice (medium grain).
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