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Greek · Mediterranean

Psarosoupa

Non-vegetarian

Ψαρόσουπα · Psarósoupa

A Greek island fish soup: fish poached in a lemony, olive oil–rich broth with potatoes, carrots and celery. The fish is often served on the side, the broth first.

Psarosoupa is a Greek soup from Greece, ready in about 1 hour and made with olive oil, white fish fillet and lemon juice. It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
40 min
Total
1 h
Serves
4
Level
Easy
Calories
496

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Warm half the olive oil (opens in a new tab) in a large pot and soften the onion (opens in a new tab), carrots (opens in a new tab) and celery (opens in a new tab) for 6 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the potatoes (opens in a new tab), tomato (opens in a new tab), stock, salt and pepper (opens in a new tab). Bring to the boil and simmer until the potatoes are nearly tender.

    • 20 min
    • medium heat

  3. Step 3

    Add the fish and the remaining olive oil (opens in a new tab) and simmer gently until the fish is just cooked through.

    • 10 min
    • medium-low heat

    Food safety: Fish is done when it is opaque and flakes easily.

  4. Step 4

    Lift the fish onto a warm plate. Stir the lemon juice (opens in a new tab) and parsley (opens in a new tab) into the broth, taste for salt and serve the soup with the vegetables, the fish alongside drizzled with a little of the broth.

    • 4 min

About this dish

Origin
Greece · Well documentedAlso popular in CyprusMore food from Greece
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered, Poached
Taste
citrusy, savoury, fresh, mild
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot
Cook more with
White fish fillet · Lemon juice · Onion · Carrot · Celery · Potato
Techniques
Boiling · Simmering · Poaching

Allergens

  • Contains: Fishfrom fish stock, white fish fillet
  • May contain: Crustaceansfrom fish stock
  • Contains: Celeryfrom celery, fish stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

496 kcal per serving

Calculated

1 serving ≈ 815 g · recipe makes 4

Where the energy comes from

  • Protein 36%
  • Carbohydrate 24%
  • Fat 41%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy496 kcal61 kcal
Protein44.6 g5.5 g
Carbohydrate29.3 g3.6 g
Net carbohydrate24.9 g3.1 g
Sugars4.3 g0.5 g
Added sugars0 g0 g
Fibre4.5 g0.5 g
Fat22.5 g2.8 g
Saturated fat3.5 g0.4 g
Trans fat——
Cholesterol112 mg14 mg
Sodium1350 mg166 mg
Salt equivalent3.4 g0.4 g
Vitamins & minerals per serving
Potassium
1867 mg
Calcium
79 mg
Iron
1.9 mg
Magnesium
108 mg
Vitamin A (RAE)
308 µg
Vitamin C
39 mg
Vitamin D
1 µg
Vitamin B12
6.2 µg
Folate (DFE)
76 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Do not skimp on olive oil — boiled into the broth, it gives psarosoupa its body.

Common mistakes

  • Adding the lemon while the soup is still boiling hard, which dulls it — stir it in at the end.

Serve with

  • Serve with country bread and a simple horta (boiled greens) salad.

Food safety

  • Cook the fish until opaque and flaking (63 °C); refrigerate leftovers within 2 hours.

Storage

  • Best the same day; the broth keeps 2 days chilled.

Reheating

  • Reheat the broth gently and add the fish only to warm through.

Variations

  • Psarosoupa avgolemono (Greece): Thicken the strained broth with beaten egg and lemon, tempered with hot broth, as for avgolemono soup.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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