Psarosoupa

It's hard to think of a lighter, healthier, more satisfying meal! My version of #Greek fish soup (Psarosoupa) takes inspiration from my aunt, who loves to watch cooking shows and experiment in the kitchen. The luscious fish broth is enriched with veggies and a whole orange, which pairs so unbelievably well with the oregano.

#RECIPE:
Psarosoupa / Ψαρόσουπα
1 whole tai or red snapper, about 1kg / 2lb
6-8 carrots
6 potatoes, peeled
2 sticks celery
1 zucchini (courgette)
1 red onion
1 bay leaf
4 tbsp olive oil
1 c / 200g crushed tomatoes (passata)
1 orange, peeled
2 tsp dried Greek oregano
Salt and pepper
Olive oil to taste
2 lemons, halved

Combine carrots, potatoes, celery, zucchini, onion, bay leaf and olive oil in a large pot with about 6-8 cups / 1.5-2 liters water. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes.
Bring back to the boil, then add the whole fish, cut in half if needed to fit in the pot. Reduce heat and gently simmer, covered, for 15 minutes.
Remove fish from broth along with a few carrots and four potatoes. Discard bay leaf. Set fish and veg aside.
Add orange, tomato, oregano and seasoning to broth and remaining veg in pot. Bring to the boil and simmer for about 5 minutes. Remove from heat and purée till smooth using an immersion blender, adding more olive oil to taste.
Serve soup in large shallow bowls as a first course, then the fish with vegetables as a second course. Drizzle each serving of fish with olive oil and lemon juice and season with salt and pepper.