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Psarosoupa (Greek Seafood Soup)
Psarosoupa (Greek Seafood Soup)
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Hearty Greek seafood soup with swordfish, ideal for summer nights.
Ingredients:
  • 6 cups seafood stock
  • 2 pounds swordfish steaks
  • 4 tablespoons olive oil, divided, or as needed
  • 0.5 large white onion, diced
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 (2 ounce) can anchovies, minced
  • 4 tablespoons lemon juice
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons chopped fresh parsley
  • 0.5 tablespoon salt
  • 2 teaspoons fresh celery leaves, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 2 medium russet potatoes, peeled and cubed
  • 0.5 cup uncooked white rice
  • salt and ground black pepper to taste
Instructions:
  • In a large stockpot, bring the stock to a boil. Simmer the swordfish until it easily flakes with a fork, about 5 to 6 minutes. Remove the fish from the stock and roughly chop it, keeping all the flavorful liquid.
  • In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add onion, carrots, and celery and sauté for 5 minutes. Stir in garlic and cook for another minute. Pour in the reserved stock. Stir in anchovies, lemon juice, lemon zest, parsley, 1/2 tablespoon of salt, celery leaves, 1 teaspoon of pepper, thyme, and bay leaf. Increase the heat and bring to a boil, then reduce to medium-low. Simmer for 20 minutes to let the flavors meld together.
  • Add the potatoes and rice to the mixture and simmer gently until both are tender, around 20 minutes. Introduce the swordfish into the pot within the final 5 minutes of cooking. Adjust seasoning with salt and pepper to suit your preference.
  • Serve the soup in bowls and finish by drizzling with the remaining olive oil.

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