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"Psarosoupa"- Greek Style Fish Soup

A hearty, warming Greek style fish soup made with fresh veggies.

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4 serves
Calories: 536 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 3 carrots cut into even chunks approx. 2cm each
  • 2 celery stalks cut into even pieces approx. 2cm each
  • 1 leek finely sliced
  • 1 red onion cut into eighths
  • 2 potatoes medium-sized, cut into even pieces approx. 2cm each
  • 10 peppercorns whole
  • 6 parsley stalks
  • 1.25 litres water
  • 1 tablespoon salt
  • 120 ml olive oil extra virgin
  • 600 g fish fillets red mullet, snapper, cod
  • Juice of 1 lemon
  • 2 tablespoon parsley finely chopped

Instructions

    Cup of Yum
  1. Place the carrots, celery, leek, onions, potatoes, peppercorns and parsley stalks along with the water in a large pot over medium-high heat. Season with salt and allow the mixture to come to boil and then simmer it on a low heat for approx. 20mins until the carrots and potatoes are just tender.
  2. Pour the stock in a new pot and strain the veggies using a fine sieve and place them on a plate discarding the peppercorns and parsley stalks.
  3. Place half the veggies back into the stock and mash roughly with a fork. Add the olive oil and fish fillets and allow the soup to come to a boil.
  4. Simmer for 20-30 mins depending on how thick your fish fillets are and add the lemon juice. Stir and remove from the heat.
  5. Place cooked veggies and fish pieces along with the soup in individual bowls and serve immediately garnished with freshly chopped parsley.

Nutrition Information

Serving 1serve Calories 536kcal (27%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 33g (51%) Saturated Fat 5g (25%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 536

% Daily Value*

Serving 1serve
Calories 536kcal 27%
Carbohydrates 29g 10%
Protein 33g 66%
Fat 33g 51%
Saturated Fat 5g 25%

* Percent Daily Values are based on a 2,000 calorie diet.