Psarosoupa: Traditional Greek Fish Soup

• Olive oil45ml (+ extra for drizzling)
• Garlic2 cloves
• Potato500g
• Parsley2 tbsp fresh chopped
• Carrot2 medium
• Bay leaf1 whole
• Dill2 tbsp fresh chopped
• Salt1 tsp
• Water1.5 liters
• Onion1 large
• Black pepper0.5 tsp
• Lemon1 whole
• Tomato1 ripe
• Rice30g short-grain (optional)
• White fish600g whole
• Celery2 stalks

How 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.