Greek Fish Soup aka Psarosoupa

A hearty mix of fish and vegetables, this PSAROSOUPA – Greek Fish Soup is my parents favourite way to enjoy and warm, hearty and low calorie meal. It is my personal favourite soup (yes I love this even more that Avgolemono) and I can’t believe I haven’t cooked it in years!

Even as a child when my mum was cooking this and I could small the sweet fish stock simmering with the vegetables, it just made me hungry! Back then my mum actually cooked the vegetables whole along with the fish, but I find this way easier.

Now I know many may think they just don’t want to deal with a whole fish and cleaning bones. I just need to let you know that the head and bones are the actual parts of the fish that make the stock delicious. It’s like chicken soup. You boil the bones along with the meat and then remove the bones. However, if you really can’t be bothered…. Then cook the vegetables in vegetable stock for 20 minutes, then add the fish fillets to the pot and cook for a further 20 minutes. Then continue from step 5 onwards where you add the lemon juice, parsley, pepper and EVOO.

Let me know what you think and Enjoy! xx

500g Whole Red Snapper Fish (head in tact, cleaned and descaled)

500g Leather Jacket Fish (head and skin removed)

2 litres water

2 large potatoes diced

3 large carrots, peeled and diced

3 celery stalks, strings removed and thinly sliced

2 brown onions, finely chopped

3 bay leaves

1 star anise

Zest of 1 Lemon

2 tbs Extra Virgin Olive Oil

Sea salt

To garnish:

Juice of 1 Lemon

2 tbs Extra Virgin Olive Oil

¼ cup finely chopped parsley

freshly ground pepper

Making the Broth:

Place fish into a wide and deep pot and fill with water. You may need to add a half a litre extra. Cover and bring to boil. Then reduce heat and simmer for 40 minutes.
Remove fish from pot and strain stock in a separate cooking pot in case there are any scales or bones.

Soup:

Place the stock over a high heat and add all the remaining ingredients making sure you season well with salt. Bring to boil. Reduce heat and cover for 30 minutes.
In the meantime separate the fish meat from the bones. Be careful to not leave any small bones. Best way to do this is to flake the fish and feel it with your fingers.
After the 30 minutes, add the lemon juice, parsley, EVOO and freshly ground pepper into the pot and boil for 1 minute.
Ladle the soup into bowls and place a handful of fish meat over the top.
Serve along side crusty bread and olives.