Greek · Dinner
Greek Fish Soup
A rustic Aegean fish soup called psarosoupa, built on a simmered broth of white fish, potato, carrot, celery and onion, finished with an egg-lemon avgolemono liaison for body and tang. Served hot with crusty bread, olive oil and dill, it delivers a light yet savoury seafood course.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
417Calories
38.2gProtein
14.8gFat
34.1gCarbs
5.6gSugar
3.9gFiber
612mgSodium
268mgChol
3.1gSat Fat
1180mgPotassium
98mgCalcium
2.9mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Peel and chunk the potato, slice the carrot and celery, dice the onion, and cut the fish into 2–3 large pieces.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat and sweat the onion, carrot and celery for 5 minutes until translucent.
3
Simmer
Pour in fish stock, add the potato and rice, bring to a boil over high heat, then reduce to medium-low for 15 minutes until potato is fork-tender and fish poaches through in the same pot for 6 minutes until opaque and flakes easily.
4
Temper
Whisk the egg with the lemon juice in a bowl, then ladle in hot broth one spoonful at a time while whisking to warm gently.
5
Plate
Remove from heat, stir the tempered egg-lemon mixture into the soup, season with salt and pepper, ladle into a deep bowl, scatter fresh dill over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 small potato (240g)
- 22 small carrot (120g)
- 22 celery stalk (80g)
- 11 onion (160g)
- 4 tbsp4 tbsp white rice, uncooked
- 3 cups720ml fish stock
- 22 eggs
- 3 tbsp46ml lemon juice
- 2 tbsp30ml olive oil
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
