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Psarosoupa enriched with potato, rich fish soup served with fresh olive oil and lemon juice
Thick and comforting Greek fish soup with potatoes

Potato-enriched psarosoupa

Author: Flavelo
Recipes Soups
Psarosoupa (pronounced psar-o-sou-pa) is the essence of Greek coasts in a bowl. This is not a quick soup, but a game of patience, where fish collagen 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 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large soup pot
  • Chopping board
  • Sharp knife for vegetables
  • Slotted spoon for lifting fish

Allergen Information

⚠️ Fish
⚠️ Celery

Instructions

1 ✓

Prepare the vegetables: chop onion and garlic finely, slice carrots and celery into rounds, cut potatoes into medium cubes.

Tip: Do not soak the potatoes in water after cutting, so the starch remains on the surface to thicken the soup.
2 ✓

Clean the fish, cut into larger pieces (or leave whole if small).

Tip: The bony/skin parts give the best flavour (collagen), don't fillet too cleanly.
3 ✓

Heat the olive oil in the pot and sweat the onion and garlic until translucent (do not brown!).

Tip: Low heat is important so olive oil aromas aren't lost.
4 ✓

Add carrots, celery, potatoes, and passata. Fry for 1-2 minutes, then pour in water, salt, and pepper.

Tip: Briefly frying the vegetables caramelises sugars, giving deeper flavour to the soup.
5 ✓

Cook vegetables for approx. 15 minutes until half-soft. Then carefully add the fish.

Tip: Fish needs much less time – if added at the same time, it would cook to mush by the time the potato is soft.
6 ✓

Cook on low heat (simmering) for another 10-15 minutes. Finally, remove from heat and stir in lemon juice and parsley.

Tip: Citric acid brightens the soup's colour and 'tightens' the flavours.

Recipe FAQ

When should I put the fish in?
Only when the potatoes are half-cooked. Fish needs 10-15 minutes (depending on variety), while potatoes need 20-25.
Why did the fish fall apart?
The soup boiled too vigorously. Fish must only be cooked at a simmer (poached).

Ingredients

  • 500 g Fresh sea fish (e.g., sea bass, cod)
  • 1 pc Onion
  • 3 cloves Garlic
  • 2 pcs Carrots
  • 1 pc Celery stick
  • 250 g Passata (Tomato purée)
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 l Water (or stock)
  • 2 pcs Potatoes (high starch)
  • 2 tbsp Fresh lemon juice
  • 10 g Fresh parsley (chopped)