Greek Fish Soup (Psarosoupa)

Try this authentic Greek Fish Soup (Psarosoupa) recipe! A comforting blend of tender fish, fresh vegetables, and a tangy avgolemono sauce, it’s a healthy and flavorful Mediterranean dish perfect for any season.How to Make Traditional Greek Fish Soup

Preparation Time:

🕒 Prep Time: 15 minutes
🕒 Cook Time: 35 minutes
🕒 Total Time: 50 minutes

Ingredients:

• 🐟 1 lb (450 g) fresh white fish fillets (sea bass, cod, or snapper)
• 🧅 1 large onion, finely chopped
• 🥕 2 medium carrots, diced
• 🥔 2 medium potatoes, peeled and diced
• 🌿 2 stalks celery, chopped
• 🍋 Juice of 2 lemons
• 🍳 2 large eggs (for avgolemono sauce)
• 🥣 6 cups fish or vegetable stock
• 🧂 Salt and pepper to taste
• 🌱 Fresh parsley, chopped (for garnish)
• 🥄 2 tbsp olive oil

Step-by-Step Instructions:

Serve
Return the fish to the soup, breaking it into chunks if desired. Serve hot, garnished with fresh parsley.

Prepare the Soup Base
Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until softened.

Add Potatoes and Stock
Add the diced potatoes and fish stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.

Cook the Fish
Add the fish fillets to the soup. Simmer for 5–7 minutes, or until the fish is cooked through and flakes easily. Remove the fish carefully and set it aside.

Prepare the Avgolemono Sauce
In a bowl, whisk together the eggs and lemon juice. Slowly add 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs.

Finish the Soup
Stir the avgolemono sauce back into the soup pot. Mix gently to combine without boiling. Season with salt and pepper to taste.

Enjoy this heartwarming Greek classic! 🌊🐟🍋