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Psarosoupa, the classic Greek fish soup, is a dish that celebrates the flavours of the sea in a warm, comforting bowl. This traditional soup, often prepared in coastal villages, captures the simplicity and depth of Greek cooking, with fresh fish and vegetables simmered to perfection.
It’s the kind of meal that brings to mind the gentle waves and salty breezes of the Mediterranean, offering a taste of Greece’s coastal heritage.
What Is Psarosoupa?
Psarosoupa, which translates simply to “fish soup” in Greek, is a rustic dish made with fresh fish and a medley of vegetables, simmered slowly to create a broth that is light yet deeply flavourful. The fish is often a white, firm variety such as cod or sea bass, but the soup can be made with whatever fish is freshest and available.
The beauty of Psarosoupa lies in its simplicity, each ingredient is chosen to complement the natural taste of the fish, creating a balanced, nourishing soup that’s as delicious as it is wholesome.
In Greece, Psarosoupa is a dish enjoyed in homes and tavernas alike, often prepared on chilly days or when a comforting, filling meal is needed. It’s typically served with a squeeze of lemon, fresh parsley, and a drizzle of olive oil, which enhances the flavours and adds a touch of brightness.
Paired with a slice of crusty bread, Psarosoupa becomes an experience of Greek culinary tradition that’s both humble and satisfying.
Ingredients and Taste
The ingredients in Psarosoupa are chosen to enhance the freshness of the fish without overpowering it. Alongside the fish, which forms the heart of the dish, the soup typically includes carrots, celery, potatoes, and onions, which add body and subtle sweetness.
Bay leaves and parsley contribute an herbal fragrance, while olive oil lends a silky texture and a distinct Mediterranean richness.
A key element of Psarosoupa is the broth itself, which is clear but deeply infused with the flavours of the sea. As the fish and vegetables simmer, their flavours meld into a light but flavourful base, seasoned simply with salt, pepper, and a hint of lemon juice for acidity.
The soup’s taste is fresh and clean, with each ingredient maintaining its character, while the lemon and olive oil provide a final layer of brightness and richness that completes the dish.
The result is a soup that is both light and filling, with the natural sweetness of the vegetables enhancing the delicate taste of the fish. Psarosoupa is a reflection of the Greek philosophy of cooking: letting simple, quality ingredients shine without unnecessary embellishments.
A Taste of History
Psarosoupa has been part of Greek cuisine for centuries, particularly in coastal regions where fishing has always been a way of life. In villages by the sea, fishermen would often use their daily catch to create this simple but flavourful soup, making the most of what was readily available.
It was a practical dish that provided nourishment, warmth, and a way to enjoy the bounty of the Mediterranean in its purest form.
Over time, Psarosoupa evolved from a humble fisherman’s meal to a beloved Greek staple, enjoyed across the country and appreciated for its authentic, unpretentious flavour.
The dish is often associated with family gatherings, where it’s shared around a communal table as a symbol of comfort and togetherness.
The addition of lemon and olive oil speaks to Greece’s agricultural heritage, with ingredients that have been cherished staples of Greek cooking for thousands of years.
Traditional Greek Psarosoupa (Fish Soup) Recipe
Serves: 4 people
Ingredients:
- 1 whole white fish (such as seabass or snapper), about 1 kg, cleaned and gutted
- 2 large carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 medium onion, halved
- 1 celery stalk, chopped
- 1 bay leaf
- Salt and black pepper to taste
- 4 cups water or fish stock
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Fresh parsley, chopped, for garnish
Directions
To begin, rinse the fish thoroughly under cold water to remove any remaining scales or blood. This will help keep the broth clear. Set the fish aside while you prepare the vegetables.
In a large pot, add 4 cups of water (or fish stock) and bring to a gentle boil over medium heat. Add the carrots, potatoes, onion, celery, and bay leaf. These vegetables create the base flavour of the broth, so allow them to cook for 10-12 minutes until they start to soften.
Once the vegetables are slightly tender, carefully add the whole fish to the pot. Season with salt and black pepper to taste. Lower the heat to a simmer, and let the fish and vegetables cook for 20-25 minutes, or until the fish is cooked through and easily flakes with a fork.
Using a slotted spoon, gently remove the fish from the pot and place it on a plate. Allow it to cool slightly. Meanwhile, check the vegetables in the soup to ensure they are tender. If needed, let them simmer for a few more minutes.
Once the fish has cooled enough to handle, carefully separate the meat from the bones, discarding the head, bones, and skin. Break the fish into large chunks and set aside.
Add the fish pieces back into the pot with the vegetables, stirring gently to incorporate without breaking the fish too much. This will enrich the broth with the fish flavour without turning it murky.
Reduce the heat to low. Add the lemon juice and olive oil to the soup, stirring well. Taste and adjust seasoning with more salt, pepper, or lemon if desired. The lemon adds brightness and balance to the dish, making it feel fresh and light.
Serve the Psarosoupa hot, garnished with a sprinkle of fresh parsley. This soup is best enjoyed with crusty bread on the side, perfect for soaking up the broth. For an extra touch, drizzle a bit more olive oil on top before serving.
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