As a child, I remember my father always returning home from a day of fishing with a selection of fresh cod, sea bass, scorpions, monk-fish, crab, and shrimps. My mother would then turn this beautifully fresh seafood into her famous Psarosoupa – ‘fish soup’. The fish-soup was a family favorite, especially in winter as it was the perfect comfort food; hot, tasty, and healthy! This dish today continues to be a Greek favorite among both locals and tourists throughout the Mediterranean.
- 1.5 kilo fresh white fish- best options are: cod/sea bass/scorpions/monk-fish
- 2 medium potatoes – chopped
- 2 medium zucchinis – chopped
- 2 medium carrots- chopped
- 1 white onion – diced
- 150g celery – diced
- 100g celeriac – diced
- 50g rice (optional)
- 70ml olive oil
- Salt and pepper to taste
- Head, gut and clean your fish well.
- Place it into a large saucepan/cooking pot. Boil the fish for 10 minutes.
- Remove the fish from the water and when cool, remove skin/bones and chop into chunks.
- Strain the water to remove any skin/bones and after, place back on the heat. Add to the water the: potatoes, zucchini, carrot, onion, celery, celeriac, rice, olive oil and salt and pepper to taste.
- When the vegetables are cooked, place the fish into the liquid.
Drizzle with olive oil and perhaps crack some black pepper on top.
Tip: For an extra tasty fish soup, why not add some pieces of crab and shrimp?! The more variety of seafood; the richer the taste!