Greek · Dinner
Fish Soup with Vegetables
A Greek fish stew called psarosoupa, built from white fish fillet simmered with potato, carrot, celery, onion and tomato in a lemon-brightened broth. Finished with olive oil, fresh dill and a squeeze of lemon juice, it is ladled hot into a bowl with crusty bread alongside.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
386Calories
40.9gProtein
14.4gFat
24.7gCarbs
6.9gSugar
3.9gFiber
682mgSodium
91mgChol
2.4gSat Fat
1450mgPotassium
95mgCalcium
2.5mgIron
2.3mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Peel and cube the potato; slice the carrot and celery; chop the onion; dice the tomato; cut the fish into 2–3 large pieces.
2
Sauté
Warm the olive oil in a medium pot over medium heat, cooking the onion, carrot and celery for 4–5 minutes until translucent and soft.
3
Simmer
Add the potato, tomato, fish stock and water; bring to a boil, then reduce to medium-low and simmer uncovered for 12–15 minutes until potato is tender. Lower the fish into the broth and poach for 6–8 minutes until opaque and flaking easily.
4
Plate
Ladle into a bowl, arrange fish on top, stir in lemon juice and dill, season with salt and pepper, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 cup480ml fish stock
- 1 cup240ml water
- 2/3 cup100g potato
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 11 onion
- 1/2 cup90g tomato
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
