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Bowl of Greek Psarosoupa fish soup with potatoes and carrots
Hearty fish soup with potatoes

Hearty Greek Fish Soup (Psarosoupa) with Potatoes

Author: Flavelo
Recipes Soups
A traditional fisherman's soup that uses the starch released from boiling potatoes to create a naturally thickened broth. The key to Psarosoupa is the delicate handling of the fish proteins—adding them last ensures they remain tender and moist, while the lemon juice brightens the earthy vegetable stock.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large Stockpot: You need enough volume so the fish can be submerged fully without stacking, which would cause it to break apart.
  • Vegetable Peeler: For the carrots and potatoes.
  • Slotted Spoon: Useful for removing the delicate fish chunks intact before serving the soup base.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Boil potatoes, carrots, celery, onion, and tomato puree in water with olive oil until soft (approx 20 mins).

Tip: The vigorous boiling extracts starch from the potatoes. Do not reduce heat yet; you want breakdown here.
2 ✓

Add the fish chunks. Reduce heat to a gentle simmer and cook for 8-10 minutes.

Tip: Fish proteins are delicate. High heat will cause the fish to disintegrate. Keep it at a gentle simmer.
3 ✓

Turn off heat. Stir in lemon juice and parsley.

Tip: Always add lemon juice off the heat. Boiling destroys Vitamin C and alters the fresh citrus flavor.

Recipe FAQ

My fish fell apart.
You likely boiled the soup too hard after adding the fish. Always reduce to a gentle simmer once the protein is in.
Can I use frozen fish?
Yes, but thaw it first. Adding frozen blocks drops the soup temperature too drastically, messing up the cooking time.
Storage?
Best eaten fresh. Reheating tends to overcook the fish, making it rubbery.

Ingredients

  • 1.1 lbs Fresh White Fish (Sea Bass, Cod, or Snapper)
  • 1 medium Red Onion (diced)
  • 3 cloves Garlic
  • 2 medium Carrots
  • 1 stalk Celery
  • 1 cup Tomato Puree
  • 4 tbsp Olive Oil
  • 4 cups Water
  • 2 medium Potatoes (cubed)
  • 2 tbsp Lemon Juice