📝 About This Recipe
Psarosoupa is the quintessential Greek soul food, a silky and nourishing fisherman's soup that captures the essence of the Mediterranean. This version features tender white fish and earthy root vegetables, all brought together by a luxurious, velvety egg-lemon (avgolemono) sauce. It is a masterclass in simplicity, relying on the freshest catch and high-quality olive oil to create a bowl that is both light and incredibly satisfying.
🥗 Ingredients
The Fish and Stock
- 2.5 lbs Whole white fish (Red Porgy, Grouper, or Sea Bass) (cleaned and scaled, head left on for flavor)
- 8 cups Water (or enough to fully submerge the fish)
- 2 pieces Bay leaves
- 5-6 whole Black peppercorns
The Vegetables and Aromatics
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
- 1 large Yellow onion (finely diced)
- 1 medium Leek (white part only, cleaned and sliced)
- 3 medium Carrots (peeled and sliced into rounds)
- 3 medium Potatoes (peeled and cut into 1-inch cubes)
- 2 pieces Celery stalks (sliced)
- 1 medium Zucchini (cut into thick half-moons)
- 1/3 cup Short-grain rice (like Arborio or Glace) (rinsed)
- to taste Sea salt
The Avgolemono Sauce and Garnish
- 2 large Eggs (at room temperature)
- 2 large Lemons (juiced)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, add the whole fish, bay leaves, and peppercorns. Cover with 8 cups of water and bring to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low and simmer the fish for 15-20 minutes. Skim off any foam that rises to the surface with a slotted spoon to ensure a clear broth.
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3
Carefully remove the fish from the pot and place it on a platter. Strain the broth through a fine-mesh sieve into a clean bowl to remove the aromatics and any stray scales or bones. Discard the solids and set the broth aside.
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4
While the fish cools slightly, wipe out the pot. Add the olive oil and sauté the onion and leek over medium heat for 4-5 minutes until soft and translucent.
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5
Add the carrots, potatoes, and celery to the pot. Stir well to coat the vegetables in the oil and cook for another 3 minutes.
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6
Pour the strained fish broth back into the pot with the vegetables. Season with a generous pinch of sea salt.
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7
Bring the liquid to a boil, then add the rinsed rice and the zucchini. Reduce heat to a simmer, cover, and cook for 20 minutes or until the vegetables and rice are tender.
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8
While the vegetables cook, debone the fish. Carefully remove the skin and bones, keeping the meat in large, bite-sized chunks. Set the fish meat aside.
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9
Prepare the avgolemono: In a medium bowl, whisk the eggs vigorously for 2 minutes until frothy. Slowly whisk in the lemon juice until well combined.
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10
Temper the eggs: Take a ladleful of the hot soup broth and very slowly drizzle it into the egg-lemon mixture while whisking constantly. Repeat with 2 more ladles of broth. This prevents the eggs from curdling.
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11
Turn off the heat on the stove. Pour the tempered egg mixture back into the main pot, stirring gently to incorporate. The soup will instantly turn creamy and opaque.
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12
Add the fish chunks back into the soup and let them sit for 2 minutes just to warm through. Taste and adjust salt or lemon if necessary.
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13
Ladle the soup into deep bowls, ensuring everyone gets a generous portion of fish and vegetables. Garnish with fresh parsley and an extra drizzle of olive oil.
💡 Chef's Tips
Always use the fish head when making the stock; it contains the most collagen and flavor which gives the soup its body. If you prefer a thicker soup, you can mash one of the cooked potatoes against the side of the pot before adding the avgolemono. Ensure your eggs are at room temperature before tempering to avoid a 'scrambled egg' texture. Don't let the soup boil once the avgolemono is added, or the sauce will break and lose its silkiness. If using fish fillets instead of a whole fish, use a high-quality store-bought fish stock as the base instead of water.
🍽️ Serving Suggestions
Serve with crusty sourdough bread or warm pita to soak up every drop of the lemon broth. A side of Kalamata olives and a block of salty feta cheese provides a perfect sharp contrast to the creamy soup. Pair with a crisp, acidic Greek white wine like Assyrtiko from Santorini. A simple Greek salad (Horiatiki) makes for a light and refreshing side dish. For an extra kick, offer some dried red pepper flakes or extra lemon wedges on the side.