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Psarosoupa (Greek Island Fish Soup)

Bright, comforting, and full of coastal charm—this Psarosoupa warms you from the inside out. Made with simple, honest ingredients and a one-pot approach, it’s a dish anyone can pull together without fuss.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 536
Ingredients Method Notes

Ingredients
  

  • 3 carrots cut into even chunks approx. 2cm each
  • 2 celery stalks cut into even pieces approx. 2cm each
  • 1 leek finely sliced
  • 1 red onion cut into eighths
  • 2 potatoes medium-sized, cut into even pieces approx. 2cm each
  • 10 peppercorns whole
  • 6 parsley stalks
  • 1.25 litres water
  • 1 tablespoon salt
  • 120 ml extra virgin olive oil
  • 600 g fish fillets red mullet, snapper, cod
  • 1 lemon juiced
  • 2 tablespoons parsley finely chopped

Method
 

  1. Place the carrots, celery, leek, red onion, potatoes, peppercorns, parsley stalks, water, and salt in a large pot over medium-high heat and bring to a boil, then simmer on low heat until the vegetables are just tender.
  2. Strain the stock into a new pot using a fine sieve, set the vegetables aside, and discard the peppercorns and parsley stalks.
  3. Return half of the vegetables to the stock and mash roughly with a fork.
  4. Add the olive oil and fish fillets to the pot and bring the soup back to a boil.
  5. Simmer until the fish is cooked through, then add the lemon juice and remove from heat.
  6. Serve by placing the remaining vegetables and fish pieces into bowls, ladling the soup over, and garnish with chopped parsley.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with crusty bread or a simple salad for a complete meal.