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.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Greek

Ingredients

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

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.

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