Psarosoupa: Traditional Greek Fish Soup vs Marmitako (Basque Tuna Stew)

Both dishes build on onion, garlic, potato, tomato and olive oil, but take them in different directions. Psarosoupa simmers chunky vegetables in a light, water-based broth, poaches a whole white fish and flakes it back in, then finishes bright and herbal with lemon juice, dill and parsley. Marmitako starts with a slow sauté of onion, garlic and bell peppers, blooms sweet paprika with crushed tomato, and relies on snapped potatoes whose starch thickens the stew. Seared tuna cubes, returned at the end, give it a meatier, richer bite.