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Psarosoupa sprinkled with parsley, rich fish soup served with fresh olive oil and lemon juice
Fresh and herbal Greek fish soup with plenty of parsley

Parsley psarosoupa

Author: Flavelo
Recipes Soups
Psarosoupa, the iconic soup of Greek fishermen, is not just a dish but a celebration of freshness. In seaside tavernas, the secret lies in the 'kakavia' principle: natural gelatin from fish bones and potato starch thicken the juice, forming an emulsion with olive oil. This creamy yet cream-free texture is its trademark, crowned by lemon acidity and parsley freshness.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large, heavy-based pot: For even heat distribution.
  • Sharp knife: For precise vegetable chopping.
  • Slotted spoon: For skimming.

Allergen Information

⚠️ Fish
⚠️ Celery

Instructions

1 ✓

Wash fish thoroughly, pat dry, cut into 4-5 cm pieces.

Tip: Removing moisture is an important hygiene step and helps fish not to water down the base unnecessarily.
2 ✓

Cut onion and garlic into small cubes. Peel carrots and slice into thin rounds, slice celery.

Tip: Uniform vegetable size ensures they soften together.
3 ✓

Heat olive oil in pot over medium heat, add onion. Sauté until translucent and sweet-smelling (approx. 3-4 mins), finally add garlic for half a minute.

Tip: Onion sugar content begins to caramelise under heat, providing base sweetness [Maillard reaction].
4 ✓

Add carrots and celery to base, toss, then pour in tomato purée. Fry for 2-3 mins until tomato colour turns deep red.

Tip: Frying tomato purée ('pincage') deepens flavours and removes tinned taste.
5 ✓

Pour in water, salt and pepper. Boil, then reduce heat and cook vegetables until half-soft (approx. 10-12 mins).

Tip: Vegetables must soften first because fish needs much less time.
6 ✓

Place fish pieces in soup carefully. Cook on very low heat (just simmering) for another 10-15 mins until fish flesh turns white and separates easily from bone.

Tip: Never boil fish vigorously as proteins bunch up and result becomes tough, chewy [protein coagulation].
7 ✓

Remove from heat, squeeze in lemon juice, and sprinkle with finely chopped parsley.

Tip: Citric acid reacts with fat and vegetable fibres, brightening and freshening the soup's flavour profile.

Recipe FAQ

Why did the fish fall apart?
Fish flesh has very loose structure. If boiled too long or stirred strongly, fibres separate. Always just simmer!
Can I use frozen fish?
Yes, but defrost completely in fridge beforehand. Frozen fish may release more water, so start with less liquid.

Ingredients

  • 500 g Fresh sea fish (e.g., sea bass, cleaned)
  • 1 pc Onion
  • 3 cloves Garlic
  • 2 pcs Carrots
  • 1 pc Celery stick
  • 250 g Tomato purée
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 l Water
  • 1 bunch Fresh parsley
  • 0.5 pc Lemon juice