- What fish should I use?
- Any white-fleshed sea fish is good (cod, sea bass, sea bream). Oily fish (salmon) fit less well with this style.
Olive oil enriched psarosoupa
Psarosoupa (literally 'fish soup'), the simple yet nourishing soup of Greek fishermen, brings the taste of the sea. The secret is simplicity: the fish is not overcooked, and the soup is 'emulsified' at the end with raw, high-quality olive oil, making it silky and creamy without cream. Vegetable sweetness and salty fish taste create perfect harmony.
Ingredients
500
g
White sea fish (fillet or steak)
1
pc
Onion
3
cloves
Garlic
2
pcs
Carrots
1
pc
Celery stick
250
g
Passata (or purée)
6
tbsp
Extra virgin olive oil
1
l
Water
1
pinch
Salt and pepper
Shopping List (0)
Equipment Needed
- Large soup pot
- Sieve (optional, if you want to strain the broth)
Allergen Information
Fish
Celery
Instructions
1
✓
Prepare vegetables: chop onion, garlic, slice carrots and celery.
Tip: Vegetable size determines cooking time, cut uniformly.
2
✓
Sweat onion and garlic in 2 tablespoons of oil, but do not brown.
Tip: 'Sweating' brings out sweetness without creating browned bits, so the soup colour remains bright.
3
✓
Add vegetables and tomato, simmer a few minutes, then pour in water.
Tip: Tomato acidity gives depth to the soup.
4
✓
Cook vegetables until half-soft, then add fish.
Tip: Fish cooks much faster (5-10 mins) than carrots. If put in together, fish disintegrates by the time carrots soften.
5
✓
When fish is cooked (turns white and flakes), remove from heat.
Tip: Overcooked fish is dry and chewy.
6
✓
Before serving, stir in the remaining raw olive oil.
Tip: This is the 'Greek secret': raw oil flavour and silkiness aren't lost during cooking.
Recipe FAQ
Ingredients
- 500 g White sea fish (fillet or steak)
- 1 pc Onion
- 3 cloves Garlic
- 2 pcs Carrots
- 1 pc Celery stick
- 250 g Passata (or purée)
- 6 tbsp Extra virgin olive oil
- 1 l Water
- 1 pinch Salt and pepper