Greek-Stye Lemony Fish Soup: Psarosoupa

By Dimitra's Dishes · 75 min

Ingredients

Instructions

1. Put the water, potatoes, onion, carrots, celery, fish, olive oil, peppercorns and 1 teaspoon salt in a large pot. Bring to a boil, then lower to a gentle simmer, cover and cook about 20 minutes.
2. Lift out the cooked vegetables and fish with a slotted spoon and move them to a platter.
3. Strain the broth through a fine sieve to catch fish bones. Rinse the pot and return the broth to it.
4. Add the rice and ½ teaspoon salt to the broth. Bring to a boil, then cover and simmer about 15 minutes, until the rice is fully cooked.
5. While the rice cooks, remove the skin and bones from the fish, discard them, and cut the fish into chunks. Check the vegetables and remove any bones or skin.
6. Whisk the egg yolks, lemon juice, cornstarch and olive oil until smooth. Slowly whisk in 1 to 2 cups of hot broth to temper.
7. Add the fish and as many vegetables as you like back to the pot. Stir in the egg-lemon sauce and cook over medium heat 3 to 4 minutes until hot. Do not boil.
8. Taste and adjust salt or lemon juice. Serve immediately with toasted bread.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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