greekfish souppescatarianbeginnerlemonolive oilweeknight

Psarosoupa

Name: Psarosoupa
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g white fish fillets (such as cod, haddock, or sea bass), skinless and boneless; 250 g potatoes, peeled and cut into 2 cm chunks; 100 g carrot, peeled and sliced; 120 g onion, peeled and quartered; 30 ml olive oil; 1 medium lemon; 1 bay leaf; 900 ml water; 6 g fine sea salt; 1 g black pepper; 10 ml extra virgin olive oil; 10 g fresh parsley, chopped

Psarosoupa is a light, comforting Greek fish soup with tender flakes of white fish, soft potatoes, sweet carrot, and a clean lemony broth enriched with olive oil. It is delicate yet satisfying, with bright citrus and herbal notes that make it feel both wholesome and fresh.

41 min

2 servings

348 kcal

Greek

Ingredients

For the soup

300 gwhite fish fillets (such as cod, haddock, or sea bass), skinless and boneless
250 gpotatoes, peeled and cut into 2 cm chunks
100 gcarrot, peeled and sliced
120 gonion, peeled and quartered
30 mlolive oil
1 mediumlemon
1bay leaf
900 mlwater
6 gfine sea salt
1 gblack pepper

For serving

10 mlextra virgin olive oil
10 gfresh parsley, chopped

Instructions

1
Prepare the ingredients: peel and cut the potatoes into chunks, slice the carrot, quarter the onion, chop the parsley, and cut the lemon in half. Juice one half of the lemon and cut the remaining half into wedges for serving.
2
Place the potatoes, carrot, onion, bay leaf, water, olive oil, salt, and black pepper in a medium pot. Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 12 minutes, until the vegetables are beginning to soften.
3
Add the fish fillets in a single layer, gently pushing them into the liquid. Simmer very gently for 6-8 minutes, depending on thickness, until the fish is opaque and flakes easily. Avoid a hard boil so the fish stays tender and the broth remains clear.
4
Transfer the fish carefully to a plate. Remove and discard the bay leaf and onion quarters. Check that the potatoes are fully tender; if needed, simmer the broth for 2-3 more minutes.
5
Turn off the heat. Add the lemon juice and swirl the pot gently. Taste and adjust seasoning if needed. Breaking the fish into large chunks, return it to the soup so it warms through without falling apart.
6
Ladle the soup into warm bowls. Finish each serving with a drizzle of extra virgin olive oil, chopped parsley, and lemon wedges on the side.

Nutrition per serving

348 kcal

Calories

34g

Protein

22g

Carbs

14g

Fat

Fiber

Notes

•Use a firm white fish so it holds together in the broth; cod, haddock, sea bream, or sea bass all work well.
•For a more traditional homestyle texture, lightly crush a few potato pieces into the broth before returning the fish.
•Add the lemon off the heat or at the very end to keep the flavor bright and to reduce any chance of the fish tightening.
•Serve with crusty bread if desired, though it is also satisfying on its own.

Background

Psarosoupa is a classic Greek fish soup, especially associated with coastal homes and islands where the daily catch is cooked simply with olive oil, lemon, and vegetables. Traditionally it was often made with whole fish to enrich the broth, but simpler fillet versions are common in modern home kitchens for speed and ease.

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