Greek fish soup

Psarosoupa 🐟 Greek fish soup 🍲
This is truly one of the most perfect meals - easy to make, light and healthy yet rich and satisfying! I have no idea why I don’t make this more often!

Going back to a post of mine from before Aris was born (that’s over five years ago!), I gave the recipe for this version of psarosoupa that my Aunt Marina made me once at home in Athens ages ago. I’ve never forgotten it, even after 10+ years, because it’s that good!

This dish can seem intimidating because it uses a whole fish - red snapper in this case. Don’t let that deter you! The fishmonger will clean it for you so there’s literally nothing for you to do but add it to the pot! Using the whole fish gives the stock that gelatinous body that results in a superior soup, so even though you could opt for fish fillets - please don’t! Trust me on this one!

The recipe couldn’t be simpler - you first make a humble vegetable stock. Water, olive oil, bay leaf, salt and veg - nothing more. Once the veg is tender, you add your fish and poach for 15-20 minutes. Then you remove the fish to a platter, along with some of the veg - this is your second course, which is enjoyed room temp. To the soup you add an orange and some tomato. Cook a little longer, then purée it into a silky soup like no other you’ve had. It’s so deliciously rich that it almost seems like you’re having a bisque, but there is no dairy in sight. That’s why you need the whole fish - bones and head and all!

I will post the recipe in my stories and be sure to save it in my featured stories. Look out for it!

What do you think? If you haven’t tried psarosoupa already, think you’ll give it a go? Let me know if you do! You won’t regret it! 💙