Psarosoupa — the Greek fish soup that many of us avoided as children — has become a comforting staple in my kitchen whenever the weather turns cold. This traditional, rustic soup is simple, nourishing and perfect for colder months.
This psarosoupa recipe falls squarely into the “I hated this as a kid” category — at least it did for me. Today I relish it. Simple ingredients transform into a light, flavorful broth that’s both comforting and satisfying.
Psarosoupa literally means “fish soup.” At its core it’s a clear vegetable stock enriched with olive oil and fresh fish. The base vegetables typically include carrots, celery, leeks, onion and potatoes, which together create a gentle, aromatic stock.
I prefer to mash about half of the cooked vegetables back into the soup; this adds a natural thickness and body without heavy cream or flour. Some cooks add rice or tomatoes, which are both delicious variations — I plan to try those options soon.
When selecting fish, pick a firmer white fish or medium-firm fillet such as red mullet, snapper or cod so the pieces hold together in the simmering broth. The result is a hearty soup that borders on a stew: surprisingly light, but still filling.
Seafood can be intimidating if you don’t cook it often, but psarosoupa is forgiving and straightforward. It’s an ideal midweek dinner or a warming weekend meal. Serve it with lemon wedges and a scattering of fresh parsley for brightness.
Enjoy this winter-warming “soupa” (as we say in Greek!).
Scroll down for the full psarosoupa recipe.
📖 Recipe
“Psarosoupa” – Greek Style Fish Soup
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Ingredients
- 3 carrots, cut into even chunks (about 2cm)
- 2 celery stalks, cut into even pieces (about 2cm)
- 1 leek, finely sliced
- 1 red onion, cut into eighths
- 2 potatoes, medium-sized, cut into even pieces (about 2cm)
- 10 peppercorns, whole
- 6 parsley stalks
- 1.25 litres water
- 1 tablespoon salt
- 120 ml olive oil, extra virgin
- 600 g fish fillets, red mullet, snapper or cod
- juice of 1 lemon
- 2 tablespoon parsley, finely chopped
Instructions
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In a large pot, combine the carrots, celery, leek, red onion, potatoes, whole peppercorns and parsley stalks with the water. Season with the salt, bring to a boil over medium-high heat, then reduce to a low simmer and cook about 20 minutes, until the carrots and potatoes are just tender.
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Carefully pour the broth through a fine sieve into a clean pot, reserving the cooked vegetables on a plate. Discard the peppercorns and parsley stalks.
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Return half of the vegetables to the strained stock and roughly mash them with a fork to thicken the soup naturally. Add the olive oil and the fish fillets, then bring the soup to a gentle boil.
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Reduce heat and simmer 20–30 minutes, depending on the thickness of your fish, until the fillets are cooked through. Stir in the lemon juice and remove from the heat.
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Serve the soup immediately, distributing the fish and remaining vegetables into bowls and garnishing with the chopped parsley. Add extra lemon if desired.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only.
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