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Greek Fish Soup (Psarosoupa)
Traditional Greek fish soup with vegetables and a tangy egg-lemon finish.
Psarosoupa is the Mediterranean fish soup - lighter than French bouillabaisse but just as satisfying. This traditional Greek soup showcases the day's catch simmered with vegetables and finished with avgolemono, the classic Greek egg-lemon sauce that transforms a simple broth into something magnificent.
Our psarosoupa starts with whole fish for maximum flavor. We simmer them gently with potatoes, carrots, celery, and onions until everything is tender and the broth is rich with the essence of the sea. The fish is then carefully removed and the broth is enriched with the avgolemono - a silky, tangy mixture of eggs and lemon juice that turns the soup creamy and bright.
This is the soup Greek fishermen have eaten for centuries, sustaining and warming. We serve it with the fish pieces returned to the bowl, crusty bread on the side, and plenty of the glorious lemony broth to slurp. It's humble fishing village food at its finest.
Our psarosoupa starts with whole fish for maximum flavor. We simmer them gently with potatoes, carrots, celery, and onions until everything is tender and the broth is rich with the essence of the sea. The fish is then carefully removed and the broth is enriched with the avgolemono - a silky, tangy mixture of eggs and lemon juice that turns the soup creamy and bright.
This is the soup Greek fishermen have eaten for centuries, sustaining and warming. We serve it with the fish pieces returned to the bowl, crusty bread on the side, and plenty of the glorious lemony broth to slurp. It's humble fishing village food at its finest.
Prep: 20 mins
Cook: 35 mins
Serves: 6
Medium
Ingredients
1.5kg whole white fish (sea bass, bream, or cod)
3 potatoes, quartered
2 carrots, sliced
2 celery stalks, sliced
1 large onion, quartered
1/4 cup olive oil
2 bay leaves
10 cups water
Salt and pepper
For Avgolemono:
2 eggs
Juice of 2 large lemons
Fresh parsley for garnish
3 potatoes, quartered
2 carrots, sliced
2 celery stalks, sliced
1 large onion, quartered
1/4 cup olive oil
2 bay leaves
10 cups water
Salt and pepper
For Avgolemono:
2 eggs
Juice of 2 large lemons
Fresh parsley for garnish
Instructions
1. Clean fish, keeping whole. Place in a large pot with vegetables, olive oil, bay leaves, and water.
2. Bring to a boil, then reduce heat. Simmer gently for 25-30 minutes until fish and vegetables are tender.
3. Carefully remove fish. Strain broth, reserving vegetables. Return broth to pot, discard bay leaves.
4. Separate fish from bones, keeping flesh in large pieces. Keep warm with vegetables.
5. Make avgolemono: Beat eggs until frothy. Slowly add lemon juice while beating. Gradually add 2 cups warm broth, beating constantly.
6. Remove pot from heat. Slowly stir avgolemono into remaining broth.
7. Return fish and vegetables to soup. Season with salt and pepper. Garnish with parsley. Serve immediately.
2. Bring to a boil, then reduce heat. Simmer gently for 25-30 minutes until fish and vegetables are tender.
3. Carefully remove fish. Strain broth, reserving vegetables. Return broth to pot, discard bay leaves.
4. Separate fish from bones, keeping flesh in large pieces. Keep warm with vegetables.
5. Make avgolemono: Beat eggs until frothy. Slowly add lemon juice while beating. Gradually add 2 cups warm broth, beating constantly.
6. Remove pot from heat. Slowly stir avgolemono into remaining broth.
7. Return fish and vegetables to soup. Season with salt and pepper. Garnish with parsley. Serve immediately.
