Greek Fish Soup Recipe (Psarosoupa)

[nm1999]

With it being lent, I tend to eat more fish. This is one of my favorite dishes! Thought I'd share my recipe. I've written it with some variations information, too.

Ingredients (Serves 4-6)​

For the broth:​

• 1 whole white fish (such as sea bass, cod, or snapper) or 2-3 fish fillets
• 8 cups water
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large onion, halved
• 2 cloves garlic, whole
• 2 bay leaves
• ½ teaspoon whole peppercorns
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil

For the soup:​

• 2 potatoes, peeled and diced
• 1 zucchini, chopped (optional)
• ½ cup short-grain rice or orzo (optional)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 egg yolks (for avgolemono version)
• ¼ cup chopped fresh parsley
• Salt and black pepper, to taste
• Extra olive oil for drizzling

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Instructions​

Step 1: Prepare the Broth​

1. In a large pot, add the whole fish (or fillets), water, carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and olive oil.
2. Bring to a boil, then lower the heat and simmer for 30-40 minutes, allowing the flavors to meld.
3. Carefully remove the fish and set aside to cool. Strain the broth through a fine sieve, discarding the vegetables and spices.

Step 2: Cook the Soup​

1. Return the strained broth to the pot and add the potatoes and zucchini (if using). Simmer for about 15 minutes until tender.
2. Add the rice or orzo and cook for another 10 minutes, stirring occasionally.

Step 3: Prepare the Fish​

1. While the soup is cooking, remove the fish meat from the bones, discarding the skin and bones. Break it into bite-sized pieces.

Step 4: Finish the Soup​

1. Return the fish to the soup and simmer for 5 more minutes. Adjust seasoning with salt, pepper, and lemon juice.

Optional Avgolemono (Egg-Lemon) Version:​

1. In a bowl, whisk the egg yolks with the lemon juice. Slowly ladle in a bit of the hot broth while whisking to temper the eggs.
2. Gradually pour the egg mixture into the soup, stirring continuously for a creamy texture. Do not boil after adding avgolemono.

Step 5: Serve​

1. Garnish with fresh parsley and drizzle with olive oil. Serve hot with crusty bread.

 

[k_tsoukalas]

That sounds absolutely delicious! I love a good fish soup, especially during Lent, and your recipe seems like the perfect balance of hearty and fresh. The homemade broth must give it such a deep, rich flavor—much better than using store-bought stock!

I like that you included the avgolemono variation. The egg-lemon sauce adds such a comforting, velvety texture, and it pairs so well with fish. I might try it both ways!

Also, I appreciate the flexibility with ingredients like zucchini and orzo. I imagine adding a handful of chopped spinach at the end could be a nice touch, too. Have you ever tried making it with a splash of white wine in the broth for extra depth?

Thanks for sharing this—it’s definitely going on my Lent meal rotation! Do you have a favorite type of fish to use for this, or do you switch it up based on what’s fresh?