The Coziest Greek Fish Soup with Lemon (Psarosoupa)

My Amazon Affiliate Shop: https://amzn.to/4qDA7pT

Get the recipe here: https://www.dimitrasdishes.com/greek-psarosoupa-recipe-lemony-fish-soup/

Ingredients

2½ to 3 pounds white fish such as red snapper, cod, or monkfish, scaled and cleaned
7 to 8 cups water
2 potatoes, cubed
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
10 to 15 whole black peppercorns
¼ cup olive oil
Salt, to taste
½ cup rice
For the egg-lemon sauce:
2 egg yolks
¼ to ½ cup fresh lemon juice, or more to taste
1 tablespoon cornstarch
¼ cup olive oil
Instructions

Place the water, potatoes, onion, carrots, celery, fish, olive oil, peppercorns, and 1 teaspoon salt in a large pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 20 minutes.

Using a slotted spoon, carefully transfer the cooked vegetables and fish to a platter.

Strain the broth through a fine strainer to catch any fish bones. Rinse the pot and return the strained broth to it.

Add the rice and ½ teaspoon salt to the broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the rice is fully cooked.

While the rice cooks, carefully remove the skin and bones from the fish and discard them. Cut the fish into chunks and set aside. Check the vegetables as well and remove any bones or skin if needed.

To make the egg-lemon sauce, whisk together the egg yolks, lemon juice, cornstarch, and olive oil until smooth. Slowly whisk in 1 to 2 cups of hot soup broth to temper the mixture.

Add the fish chunks and as many of the vegetables as you like back into the pot. Stir in the egg-lemon sauce and cook over medium heat for 3 to 4 minutes until heated through. Do not boil.

Taste and adjust seasoning, adding more salt or lemon juice if desired. Serve immediately with toasted bread.

Notes

Psarosoupa thickens as it sits and is best enjoyed freshly made. If you prefer a more brothy soup, add an extra 3 to 4 cups of water or chicken broth at the beginning of cooking. Keep extra hot broth on hand to loosen the soup just before serving if needed.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes

Here are links to some of my favorite cooking tools. The links take you to Amazon where I’m proud to be an affiliate partner 🙂

My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD

Thanks for watching! I’d love to see your recreations of these dishes so please share pics with me on social media 🙂

Don’t forget to SUBSCRIBE and spread the word so that we can make the world more delicious!