Greek Fish Soup (Psarosoupa) | PJ Kabos Recipe
Fish — Soup — Main Dish
Serves 6 (or more as an appetizer)
PJ KABOS High-Phenolic Olive Oil Used in This Recipe:
For cooking: Family Reserve Organic Medium
For Finishing: Family Reserve Organic Robust
Greek Psarosoupa is a traditional Mediterranean fish soup made simply with fish, vegetables, lemon and a generous amount of extra virgin olive oil.
PJ Kabos recipes are created to highlight the depth, balance, and character of high-phenolic extra virgin olive oil — bringing everyday dishes to life in a simple, natural way.
Greek Fish Soup (Psarosoupa) — Recipe
This recipe is a streamlined version of the traditional psarosoupa my Greek mother-in-law made for our family. Her soup began with a whole fish — head, skin, tail, bones and all — slowly cooked with vegetables, lemon and plenty of olive oil.
Our version keeps the simple ingredients and flavors of her recipe but uses cod fillets instead of a whole fish. It is easier to prepare for today’s busy lives, easier to eat and, most importantly for those of us who would rather not encounter too many fish bones (or eyes!) in our soup, practically bone-free. Of course, as with all fish fillets, an occasional rogue bone may appear.
The result is a simple, easy-to-make, nutritious and comforting Mediterranean soup with tender fish and vegetables, brightened with fresh lemon and enriched with extra virgin olive oil.
The Story Behind Our Psarosoupa
Every family recipe has a story! Ours began in my mother-in-law’s kitchen, where whole fish, fresh vegetables and generous amounts of olive oil came together in one unforgettable soup.
Read The Story Behind Our Traditional Greek Fish Soup (Psarosoupa) to learn how her recipe became the PJ Kabos version below we enjoy today.
Greek Fish Soup (Psarosoupa) — Watch Video
Recipe
Ingredients
1 kilo (2 lbs) Atlantic cod fillet, cut into chunks (or one whole fish of your choice, approximately 2½ lbs., that fits in your pot, cleaned and dressed)
3 onions, medium, sliced
5 potatoes, small, peeled
4 carrots, peeled, sliced into pieces
1½ cups of celery leaves, stalks, or a mix of both, washed and chopped
½ cup PJ KABOS Family Reserve Organic Medium Extra Virgin Olive Oil
6 tablespoons PJ KABOS Family Reserve Organic Robust Extra Virgin Olive Oil
2 lemons
salt, to taste
pepper, to taste
Preparation
For the vegetables: Prepare the onions, potatoes, carrots and celery leaves. Place all in a large pot. Add ½ cup PJ KABOS Family Reserve Organic Medium and 3 cups of water. Cook over low heat until partially done.
For the fish: Season the fish with salt and pepper and place it over the cooking vegetables. Squeeze the juice of 1 lemon over the pot. Cover and cook over low to medium-low heat until the fish is done, about 15 to 20 minutes.
For finishing: After the soup has cooled slightly, add approximately 1 tablespoon of PJ KABOS Family Reserve Organic Robust to each bowl as a peppery and high-phenolic finishing oil.
Serve
With lemon or lime slices on the side to add to the soup as desired
Fresh Greek village bread or sourdough bread
Olives
Feta cheese
Kali Orexi — Happy Eating!
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