Greek Fish Soup - Psarosoupa
Fresh fish and vegetables cooked with extra virgin olive oil, make this a flavorful and very nutritious soup!
Servings: 3 -4 servings
Calories: 723kcal
Ingredients
- 1 fresh Grey Mullet or Sea Bass about 500 grams / 17.6 oz
- 2 small potatoes cut into 1 cm (0.4 inch) squares
- ½ cup celery root cut into 1 cm (0.4 inch) squares
- 1 small carrot cut into 1 cm (0.4 inch) squares
- 1 small onion finely chopped
- a handful of fresh celery leaves chopped
- 1 large tomato grated
- ½ cup extra virgin olive oil
- 1 lemon zest and juice
Instructions
- Clean and prepare the fish. Remove its scales with a fork. Then open the belly with a knife and remove its innards. Remove the gills. See this tutorial on how to scale and gut a fresh fish.
- Cut into 5-6 pieces. Place in a pan and season with kosher salt and freshly ground pepper on both sides.
- In a cooking pot, add the olive oil and the onion, along with 5 cups of water. Bring to a boil over high heat and then reduce heat to medium and with the lid on slightly open on the side, simmer for 15 minutes.
- Then add the celery root, grated tomato, and the carrot and simmer for another 15 minutes.
- Add the celery leaves, the potatoes and season the soup with a bit of salt and pepper. Simmer for another 5 minutes and then add the fish.
- Place the fish in the pot and bring the heat to medium-high. Cook for 10 minutes more, adding the lemon juice and zest 2 minutes before removing the pot from heat.
Nutrition
Serving: 1serving | Calories: 723kcal | Carbohydrates: 26g | Protein: 58g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 240mg | Sodium: 261mg | Potassium: 1595mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3560IU | Vitamin C: 45mg | Calcium: 116mg | Iron: 7mg