Warm Up Your Winter with a Delectable Meal

Psarosoupa, aka the Fish Soup, is a no-frills bowl of pure goodness. Picture this: a bubbling pot of carrots, celery and potatoes, creating a heavenly broth. Then, the veggies take a backseat, and the fish jumps on board, cooking up a storm in the broth along with a drizzle of olive oil.

Voilà! A simple yet scrumptious meal for all seafood lovers.

Whip up a steaming pot of traditional Greek fish soup (or Psarosoupa) loaded with fresh fish and veggies. This homemade, healthy meal is the perfect comfort food for a cozy family dinner.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
1 1/2 litter water
2 – 3 potatoes cubed
1 small onion, chopped
2 – 3 carrots, chopped
2 celery stalks, chopped
10 black peppercorns
1/4 cup olive oil
Salt, to taste

For the Egg-Lemon Sauce:
2 eggs
fresh lemon juice of 1 lemon

Directions

Prepare the broth:
Place the fish and water in a large pot. Bring to a gentle boil, then reduce the heat and simmer, covered, for 30–40 minutes.

Strain and clean the fish:
Using a slotted spoon, carefully remove the fish and place it on a platter. Strain the broth through a fine sieve to catch bones and impurities. Rinse the pot and return the clear broth.
Remove the bones and skin from the fish, cut the flesh into bite-sized chunks, and set aside.

Cook the vegetables:
Add olive oil, peppercorns, onion, carrots, celery, potatoes, and a teaspoon of salt to the strained broth. Bring to a boil, then reduce heat and simmer for 30 minutes, until the vegetables are tender.

Add the fish:
Return the fish chunks to the pot and gently stir to combine.

Make the avgolemono (egg-lemon sauce):
In a bowl, whisk together the eggs and lemon juice until smooth. Slowly add 1–2 cups of hot soup broth, whisking continuously, to temper the eggs. Then gently stir the mixture back into the pot.

Finish and serve:
Simmer for just 2–3 minutes on low heat (do not boil), until the soup thickens slightly into a creamy consistency. Taste and adjust seasoning with more salt or lemon juice if desired.

Garnish with fresh parsley and a drizzle of olive oil before serving.

Note: The egg-lemon sauce (avgolemono) is optional. With it, the soup becomes thicker, creamier, and more velvety. Without it, the soup stays lighter and clearer, with a clean, fresh seafood flavor.

Shop my favorite Ceramic Soup Bowls