Greek cuisine · Soups & Stews

Psarosoupa

Clear fish soup made with sea bream, potato, carrot and onion, finished at the end with lemon and olive oil.

Ingredients · for 4 servings

• 2 sea bream (cleaned, about 400 g each)
• 500 g waxy potatoes
• 3 carrots
• 2 onions
• 1 stalk celery
• 2 lemons
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 bay leaf
• Salt, pepper

Instructions

1. Rinse the sea bream inside and out under cold water, pat dry, salt lightly and refrigerate until needed.
2. Peel and quarter the potatoes, cut the carrots into thick slices, the onions into wedges and the celery into short pieces.
3. Put the vegetables on to cook with the bay leaf, 3 tbsp olive oil and 1.5 l cold water, salt and simmer covered for 20 min. until the potatoes are almost soft.
4. Carefully lay the fish into the broth and let poach over very low heat for 12–14 min. without stirring — the soup must not bubble again or the fish will fall apart.
5. Lift out the fish with a slotted spoon, remove the fillets from skin and bones and keep them warm together with the vegetables.
6. Season the broth with the juice of one lemon, pepper and the remaining olive oil, pour over the fish and vegetables and serve with parsley and lemon wedges.