Entree: Greece – Aegean Islands – Ψαρόσουπα Psarósoupa (Fish soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry white wine or 2 tbsp (30 ml) ouzo + water
- 6 cups (1.4 L) fish stock or water with fish trimmings
- 1 bay leaf
- 1 lb (454 g) firm white fish fillets (e.g., sea bass, cod, or grouper), cut into 1- to 1.5-inch (2.5–4 cm) pieces
- 8 oz (225 g) small shrimp, peeled and deveined (optional)
- 1/2 cup (90 g) orzo or short pasta (or 1/3 cup / 65 g rice)
- 2 large eggs
- 3 tbsp (45 ml) freshly squeezed lemon juice (about 1 large lemon)
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh dill (optional)
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook 6–8 minutes until softened. Add the garlic and tomato paste and cook 1 minute, stirring.
2. Pour in the white wine (or ouzo diluted) and let reduce 1–2 minutes. Add the fish stock and bay leaf, bring to a simmer.
3. Add the orzo (or rice) and cook according to package time until nearly tender (about 8–10 minutes for orzo). Keep the soup at a gentle simmer.
4. When the pasta is nearly done, add the fish pieces (and shrimp if using) and simmer 3–5 minutes until the fish is just cooked through. Remove the pot from the heat and discard the bay leaf.
5. Meanwhile, make the avgolemono: in a bowl whisk the eggs until smooth, then slowly whisk in the lemon juice. Temper the mixture by adding 1/2 cup (120 ml) hot broth from the pot in a slow steady stream while whisking vigorously.
6. Slowly pour the tempered egg‑lemon mixture back into the pot while stirring gently to combine. Return pot to very low heat for 1 minute — do not boil — until soup thickens slightly and becomes silky.
7. Stir in chopped parsley and dill, and season with salt and pepper to taste. Remove from heat.
8. Serve hot with lemon wedges and crusty bread.