🇬🇷 Greece · Food
Psarosoupa: Traditional Greek Fish Soup
By eatmundo · July 7, 2026
🇬🇷 GRPsarosoupa is a comforting and nutritious traditional Greek fish soup, celebrated for its clean flavors and invigorating qualities. Made with fresh white fish, a medley of vegetables like carrots, celery, and potatoes, and brightened with lemon, it's a staple in Greek homes, especially along the coast.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully clean and descale 600g whole white fish (like cod or snapper); you can ask your fishmonger to do this. Cut 500g potatoes, 2 carrots, and 2 celery stalks into large chunks. Finely chop 1 large onion and 2 cloves garlic, and dice 1 ripe tomato.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 45ml of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, but not browned. Add the garlic and cook for another minute until fragrant.
- 3
Add the chopped carrots, celery, potatoes, and diced tomato to the pot. Pour in 1.5 liters of water (or fish stock), ensuring all vegetables are submerged. Add 1 bay leaf and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- 4
Gently place the whole fish into the simmering broth. Ensure it's mostly submerged. Continue to simmer gently for 10-15 minutes, or until the fish is opaque and cooked through. Be careful not to overcook, as this can make the fish dry.
- 5
Using a slotted spoon, carefully remove the cooked fish from the pot and set it aside on a plate. Allow it to cool slightly. Once cool enough to handle, carefully remove the skin and bones, flaking the tender fish meat into large pieces. Discard skin and bones.
- 6
While the fish cools, you can mash some of the potatoes in the soup with a fork to slightly thicken it, if desired. Stir in 30g of uncooked short-grain rice now if you prefer a heartier soup, and simmer for another 15 minutes until the rice is cooked.
- 7
Return the flaked fish meat to the pot. Stir in 30ml fresh lemon juice and a generous handful of fresh dill (about 2 tablespoons chopped) and parsley (about 2 tablespoons chopped). Taste and adjust seasoning. Serve hot, drizzled with a little extra virgin olive oil and a lemon wedge.
Frequently Asked Questions
What type of fish is best for Psarosoupa?+
Any firm, white-fleshed fish is suitable, such as cod, snapper, sea bass, or hake. The key is freshness. Ask your fishmonger for a good soup fish.
Can I use fish fillets instead of a whole fish?+
Yes, you can use fillets, but a whole fish (with head and bones) will yield a richer, more flavorful broth. If using fillets, you might consider using a good quality fish stock instead of water.
How can I thicken the soup naturally?+
Mashing some of the cooked potatoes directly in the soup or adding a small amount of short-grain rice during the last 15-20 minutes of simmering will naturally thicken the broth, as demonstrated in step 6.
Is Avgolemono an alternative way to finish Psarosoupa?+
Yes, many traditional Greek psarosoupa recipes are finished with an avgolemono (egg-lemon) sauce, which adds a creamy, tangy richness. You can certainly use this technique instead of just lemon juice and herbs.
🇬🇷 GRMundo Match
Dishes across the world that share Psarosoupa: Traditional Greek Fish Soup's core ingredients.
