Psarosoupa (Fish Soup)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 4 cups fish stock
• 1 can (14 oz) diced tomatoes
• 1 lb mixed firm white fish fillets, cut into chunks
• 1/2 lb mussels, cleaned
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, cook until softened.
2. 2 Add garlic, oregano, and red pepper flakes, sauté for another minute.
3. 3 Pour in fish stock and diced tomatoes, bring to a simmer.
4. 4 Add fish fillets and cook until opaque, about 5 minutes.
5. 5 Stir in mussels and shrimp, cover, and cook until shellfish are done.
6. 6 Season with salt, pepper, and lemon juice, stir in parsley.
7. 7 Serve hot with crusty bread on the side.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add potatoes for a heartier soup.
• Include fennel for an anise flavor.

Substitutions

• Use shrimp stock instead of fish stock for a richer flavor.
• Substitute mussels with clams if preferred.

Pairings

• A glass of crisp white wine
• Warm pita bread

Nutrition

Tips

• Use a mix of fish like cod, halibut, or snapper for best flavor.
• If mussels don't open after cooking, discard them.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, avoiding overcooking the seafood.

Serving Suggestions

• Serve with a slice of lemon and crusty bread.
• Pair with a fresh Greek salad for a complete meal.

FAQ