The Coziest Greek Fish Soup with Lemon (Psarosoupa)

By Dimitra's Dishes · 90 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 for about 20 minutes.
2. Lift the cooked vegetables and fish out with a slotted spoon and set them on a platter.
3. Strain the broth through a fine sieve to catch fish bones, then 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 for about 15 minutes, until the rice is fully cooked.
5. While the rice cooks, remove and discard the skin and bones from the fish, cut the fish into chunks and set aside. Check the vegetables and remove any bones or skin.
6. For the egg-lemon sauce, whisk the egg yolks, lemon juice, cornstarch and olive oil until smooth. Slowly whisk in 1 to 2 cups of hot broth to temper it.
7. Return the fish chunks and as many vegetables as you like to the pot. Stir in the egg-lemon sauce and heat over medium heat for 3 to 4 minutes until hot through. Do not boil.
8. Taste and adjust with salt or lemon juice as needed. Serve right away with toasted bread.

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

More recipes with

OnionEggLemonCarrotRicePotatoCeleryRed snapper