Psarosoupa (Greek Fish Soup)

🧂 Ingredients

• 1 kg Whole white fish (e.g., sea bream, snapper, cod)
• 3 medium Potatoes
• 2 large Carrots
• 2 Celery stalks
• 1 Yellow onion
• 2 dried Bay leaves
• 3 Fresh parsley sprigs
• 2.5 liters Water or fish stock
• 2 Eggs
• 2 Lemons
• 2 tablespoons Olive oil
• to taste Salt
• freshly ground, to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the vegetable broth: In a large stockpot or Dutch oven, combine the chopped potatoes, carrots, celery, quartered onion, bay leaves, and parsley sprigs. Pour in the water or fish stock. Season generously with salt and pepper.

   ⏱️ 5 minutes
2. 2

   Simmer the vegetables: Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 30-40 minutes, or until the vegetables are fork-tender. Skim off any foam that rises to the surface during the initial simmering.

   ⏱️ 30-40 minutes
3. 3

   Poach the fish: Carefully add the whole cleaned fish to the simmering broth. Ensure it is mostly submerged. Cover the pot and continue to simmer gently for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of the fish.

   ⏱️ 15-20 minutes
4. 4

   Remove and flake the fish: Carefully lift the cooked fish out of the broth onto a plate or shallow dish. Let it cool slightly until it's safe to handle. Once cooled, remove the skin and bones, and flake the flesh into bite-sized pieces. Set aside.

   ⏱️ 10 minutes
5. 5

   Strain the broth (optional but recommended for a clearer soup): Carefully strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the cooked vegetables, bay leaves, and parsley. If you prefer a heartier soup, you can leave some of the cooked vegetables in the broth.

   ⏱️ 5 minutes
6. 6

   Prepare the avgolemono: In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined. Slowly ladle about 1 cup of the warm (not boiling) broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling. This is crucial for a smooth sauce.

   ⏱️ 5 minutes
7. 7

   Temper the soup: Return the strained broth (or broth with reserved vegetables) to a gentle simmer over low heat. Do not let it boil. Slowly pour the tempered egg-lemon mixture into the simmering broth, stirring constantly. Continue to stir gently for 2-3 minutes until the soup thickens slightly. Do NOT let the soup boil after adding the avgolemono, as it will curdle.

   ⏱️ 5 minutes
8. 8

   Combine and serve: Gently stir the flaked fish back into the soup. Taste and adjust seasoning with salt and pepper if needed. Ladle the hot psarosoupa into bowls, ensuring each serving gets fish, vegetables (if used), and broth. Drizzle with a little extra virgin olive oil and serve immediately with extra lemon wedges on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best flavor, use a fresh, whole white fish. Ask your fishmonger to clean and scale it for you.
• ✓The avgolemono sauce is delicate. Ensure the broth is warm but not boiling when you temper the eggs, and do not let the soup boil after adding the avgolemono to prevent curdling.
• ✓Traditionally, psarosoupa is sometimes served in two courses: first the broth with avgolemono, and then the fish and vegetables.
• ✓If you don't have fish stock, water is acceptable, but fish stock will yield a richer flavor.
• ✓For a smoother avgolemono, you can strain the egg-lemon mixture before adding it to the soup.

🔄 Variations

• Use different types of firm white fish like cod, haddock, or sea bass.
• Add other vegetables such as leeks or fennel for added flavor complexity.
• Stir in a small amount of cooked rice into the broth before adding the avgolemono for a heartier soup.

🥗 Nutrition

Per serving