📝 About This Recipe
Psarosoupa is the quintessential soul food of the Greek islands, a delicate yet deeply nourishing fish soup that celebrates the ocean's bounty. This version features a silky, golden broth enriched with the classic Greek 'Avgolemono' (egg-lemon sauce), which provides a velvety texture and a bright, citrusy lift. It is a masterclass in Mediterranean simplicity, relying on the freshest white fish and aromatic root vegetables to create a meal that is both light and incredibly satisfying.
🥗 Ingredients
The Fish and Broth
- 2.5 - 3 pounds Whole White Fish (Red Snapper, Grouper, or Sea Bass) (cleaned and scaled, head left on for flavor)
- 8 cups Water (or enough to fully submerge the fish and vegetables)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/4 cup Dry White Wine (optional, for deglazing)
Vegetables and Aromatics
- 1 large Yellow Onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 medium Carrots (peeled and cut into 1/2 inch rounds)
- 3 medium Potatoes (Yukon Gold preferred, peeled and cubed into 1-inch pieces)
- 2 pieces Celery Stalks (sliced)
- 2 pieces Dried Bay Leaves
- 5-6 whole Peppercorns
- to taste Sea Salt
The Avgolemono Sauce & Garnish
- 2 large Eggs (at room temperature)
- 2 pieces Lemons (juiced (about 1/3 to 1/2 cup juice))
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Sauté the onion and leek for 5-6 minutes until softened and translucent.
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2
Add the carrots, potatoes, and celery to the pot. Stir well to coat the vegetables in the oil and cook for another 5 minutes to develop a light sweetness.
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3
Pour in the white wine (if using) to deglaze the pot, scraping any bits from the bottom. Add the water, bay leaves, peppercorns, and a generous pinch of salt.
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4
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are nearly tender.
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5
Carefully place the whole fish on top of the vegetables. If the fish is too large, you may cut it in half. Ensure there is enough liquid to just cover the fish; add a bit more boiling water if necessary.
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6
Simmer the fish gently for 12-15 minutes. The fish is done when the flesh is opaque and flakes easily with a fork near the spine.
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7
Using two slotted spatulas, very carefully remove the fish from the pot and place it on a large platter. Cover with foil to keep warm.
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8
Strain the soup broth through a fine-mesh sieve into a clean pot if you prefer a perfectly clear base, or simply remove the bay leaves and peppercorns for a more rustic feel. Keep the vegetables in the broth.
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9
While the soup is on the lowest heat setting, prepare the avgolemono. In a medium bowl, whisk the eggs vigorously 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
Pour the tempered egg mixture back into the main pot of soup. Stir gently over low heat for 1-2 minutes until the soup thickens slightly and becomes creamy. Do not let it boil.
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12
While the soup finishes, quickly debone the fish on the platter, removing the skin and bones. Break the fillets into large, bite-sized chunks.
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13
Add the fish pieces back into the soup, or distribute the fish into individual bowls and ladle the creamy soup and vegetables over them.
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14
Taste and adjust seasoning with more salt or lemon juice if needed. Garnish with fresh parsley and dill.
💡 Chef's Tips
Use the fish head and tail even if you use fillets for the body; the collagen in the head provides the best body and flavor for the broth. If you are nervous about deboning a whole fish, you can use thick-cut cod or halibut fillets, but the flavor will be slightly less intense. Always temper your eggs slowly; adding hot liquid too fast will result in 'scrambled egg' soup rather than a silky sauce. For a heartier version, you can add 1/4 cup of Arborio rice or orzo at Step 3, ensuring it is fully cooked before adding the fish. Don't skimp on the olive oil; it is essential for the authentic mouthfeel and Mediterranean flavor profile.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or traditional Greek lagana bread for dipping. Pair with a crisp, acidic Greek white wine such as Assyrtiko from Santorini. A side of Kalamata olives and a block of feta cheese drizzled with oregano and oil complements the soup beautifully. Serve as a main course on a chilly evening, followed by a light fruit-based dessert. Add a final drizzle of raw, premium extra virgin olive oil over each bowl just before serving.