Greek Fish Soup - Psarosoupa
Fresh fish and vegetables cooked with extra virgin olive oil, make this a flavorful and very nutritious soup!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 fresh Grey Mullet or Sea Bass (about 500 grams / 17.6 oz)
- 2 small potatoes (cut into 1 cm (0.4 inch) squares)
- 1/2 cup celery root (cut into 1 cm (0.4 inch) squares)
- 1 small carrot (cut into 1 cm (0.4 inch) squares)
- 1 small onion (finely chopped)
- a handful of fresh celery leaves (chopped)
- 1 large tomato (grated)
- 1/2 cup extra virgin olive oil
- 1 lemon zest and juice
Instructions
- 1
Clean and prepare the fish. Remove its scales with a fork. Then open the belly with a knife and remove its innards. Remove the gills. See this tutorial on how to scale and gut a fresh fish.
- 2
Cut into 5-6 pieces. Place in a pan and season with kosher salt and freshly ground pepper on both sides.
- 3
In a cooking pot, add the olive oil and the onion, along with 5 cups of water. Bring to a boil over high heat and then reduce heat to medium and with the lid on slightly open on the side, simmer for 15 minutes.
- 4
Then add the celery root, grated tomato, and the carrot and simmer for another 15 minutes.
- 5
Add the celery leaves, the potatoes and season the soup with a bit of salt and pepper. Simmer for another 5 minutes and then add the fish.
- 6
Place the fish in the pot and bring the heat to medium-high. Cook for 10 minutes more, adding the lemon juice and zest 2 minutes before removing the pot from heat.