"Psarosoupa"—A Modern Take on an Ancient Greek Mediterranean Fish Soup / Video & Recipe
- Sep 4, 2024
- 9 min read
Updated: May 15
Psarosoupa—Fish Soup
When I first came to Greece, I was amazed at how much I loved the basic fish soup that I was introduced to by my mother-in-law. My mother-in-law simply called it "fish soup"—or as she said in Greek, "psarosoupa." Psári means fish, and soupa means soup.
Nothing more, just “psarosoupa,” she would say as she generously drizzled what would later become PJ Kabos high phenolic olive oil—(that is, after James was born, grew up, and traded in his racing wheel for steering PJ Kabos Extra Virgin Olive Oil into the global market!)—over the whole fish ready to be cooked in her ancient, cast iron pot.
Classic Soups
I know now that what we enjoyed was an ancient Greek Mediterranean fish soup. It’s remarkable how something so straightforward can be so delicious, and how this humble dish has evolved in our family over the years.
I had, of course, enjoyed various classic American fish soups while growing up in the four corners of the USA. These included homemade Southern gumbos from a talented home-chef from Louisiana’s Creole country who lived near my family in Florida; thick and hearty New England clam chowders during visits to my grandmother in Maine; She-Crab Soup in the charming yet shabby seafood "shacks" scattered along the stunning coast of Virginia and the Carolinas; and Salmon Chowder in the quaint fishing towns of the majestic Pacific Northwest. Even though I had never personally made any of these soups, I liked them all and appreciated the time and effort that chefs across America put into these classic and regional "fishy" creations. Their high nutritional value, fresh ingredients, and special role in American culinary history made each one a treasured experience.
But the fish in those soups had always been neatly chopped into luscious chunks, mingling with other ingredients like potatoes, onions, carrots, celery, peppers, and various seafood. Often, these fish chunks were camouflaged by creamy sauces or tomato bases, and in the case of gumbo, by a flavorful roux. I hardly realized I was eating fish. After all, as a kid, my fish consumption was mostly limited to fish sticks—or "fingers," as they’re called in Europe—or tuna and smoked herring from a can. Of course, most Americans are much more savvy about fish than I was back then.
An "All-In" Fish Dish
But my mother-in-law’s psarosoupa was something entirely different. It was a true "all-in" fish dish experience: head, skin, tail, and bones all simmering together in a pot with potatoes, carrots, celery, and a generous—very generous!—dosage of olive oil. Let me tell you, olive oil doesn’t cover much! It was eye-opening to see a whole fish cooked in such a basic, raw sort of way. While I recognized it as an ancient method of preparing fish, (please see "The Evolution of Mediterranean Greek-style Fish Soup / Visual Recipe: High-Phenolic Psarosoupa" for more about the history) it was completely new to me.
In hindsight, I admit that it was strange that I had never seen a whole fish boiling in a pot before, let alone witnessed someone vigorously and expertly cleaning the scales off a fish in her backyard, attracting seemingly every cat in Greece to sit with hungry eyes at her feet. Scales had always been cleaned in a shop or by fishermen (or their wives) on a wharf before.
Back in Florida, I would go down to the wharf with my mother to the then sleepy little fishing village of Destin—yes, the same “it” destination today was just a transplanted Greek fishing village back in the 70s. In the evenings, when the Greek fishermen returned with their daily catch, my mom would buy fresh fish steaks—grouper, red snapper, etc.—from the Greek fishermen’s wives, who had, in a back room of their shop, dressed and nicely sliced the just caught fish to sell. All my mom had to do was to choose which nicely presented fish steaks she wanted, take them home and plop them on the grill. Talk about delicious! And only a couple of big bones to deal with.
My brother even went out in the Gulf on one of those fishing trawlers once and caught a hundred-pound grouper, which we and our friends enjoyed for weeks. But despite all that fresh fish, no Greek-style Mediterranean soup was ever on the menu. That had to wait until I came to Greece and discovered psarosoupa and learned that this ancient staple of the Mediterranean diet was not only an eons old culinary tradition in the Mediterranean area of the world but also such a delicious meal.
Psarosoupa — A Modern Take on an Ancient Greek Mediterranean Fish Soup
Not having the time my mother-in-law had to clean a fish myself—and knowing you probably don’t either (though, to be fair, fishmongers do a great job, so it's not really an excuse)—we’re using my mother-in-law's exact recipe but with nicely filleted cod (bakaliaros in Greek). It works perfectly. Of course, many types of fish are suitable for this dish, so feel free to use your favorite.
Recipe Tweaked from All-In Fish to Fillets
Although cooking an entire fish offers health benefits—like extra nutrients from the bones and skin, a richer flavor from the gelatin and connective tissues, and a more flavorful broth, not to mention it’s usually more economical—we’ve chosen to use fillets instead. The primary reason isn’t just convenience; it’s actually to minimize the risk of finding a bone in the soup, which could pose a choking hazard. Truth be told, that was the only downside to my mother-in-law’s traditional soup: the bones (and, okay, the eyes). She didn’t mind the bones (or the eyes), but I’m not a fan of finding either floating around in my soup. I think it’s something you have to be introduced to from birth to not find difficult. I wasn’t, and to be honest, fish bones in soup still fill me with dread. Can you relate? I don’t have a problem with the bones in an all-in oven-baked, stewed, or freshly caught fish cooked over an open campfire where you can more easily see the bones and remove them—just no bones in my soup, please!
Good Quality Olive Oil
If you’d like to make this recipe using an entire fish, please go ahead—just ensure it’s small enough to fit in your pot, or you may need to cut it in half. A whole fish is the traditional approach, and as mentioned before, it does offer benefits. However, fillets provide peace of mind where bones are concerned and are much easier to work with, while still being incredibly nutritious, especially when prepared with fresh ingredients and high-phenolic olive oil.
Olive oil is, after all, a key ingredient in this Mediterranean dish, bringing not just flavor but also health benefits. Using good-quality olive oil, most especially extra virgin, enhances the soup's richness and ensures you're getting the full range of antioxidants and healthy fats that are so integral to this cuisine. The quality of the olive oil can truly make or break the dish, turning a simple soup into a vibrant, flavorful experience.
Please see our sister site, oliveoil.com, and the post, "The Evolution of Mediterranean Greek-style Fish Soup / Visual Recipe: High-Phenolic Psarosoupa" for an interesting look at the evolution of soup, how pottery changed the culinary world, fish soups around the world, types of fish that can be used in Psarosoupa and a visual recipe presentation of our High-Phenolic Psarosoupa.
Video: Greek Mediterranean Fish Soup -- Psarosoupa
We hope you enjoy this streamlined version of my mother-in-law's classic "all-in" psarosoupa recipe. Not only is it good for you, full of rich flavors but it imparts such a psychological comforting warmth no matter the time of the year. Think of it as a melting pot soup; an American Mediterranean Greek Fish Soup that gives a grateful nod to the no-bones cleanliness of a gumbo or chowder.
Recipe: Greek Mediterranean Fish Soup -- Psarosoupa
Fish—Soup
Serves: 6
PJ KABOS High Phenolic Extra Virgin Olive Oil to use:
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
1 cup PJ KABOS Extra Virgin Olive Oil – Family Reserve Organic Medium
6 tablespoons PJ KABOS Extra Virgin Olive Oil - Family Reserve Organic Robust
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 1 cup PJ KABOS Extra Virgin Olive Oil Family Reserve Organic Medium and 3 cups of water. Cook over low heat until partially done.
For the fish: Season with salt and pepper and place over the cooking vegetables. Sprinkle the juice from 1 lemon over the pot. Cover and cook on low to medium-low heat, until the fish is done, about 15 to 20 minutes.
For serving: : For a phenolic high, after the soup cools a bit, add approximately 1 tablespoon of PJ KABOS Family Reserve Organic Robust to each bowl (or as much is desired). Place lemon or lime slices on the side to add to the thick soup as desired.
Note: Tiropita Koulouriou — Savory Greek Cheese & Olive Oil Bun— goes well with this.
Kali Orexi—Happy Eating!
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Please note: Phenolic levels and profiles vary with each harvest.
Extremely High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 995 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 14+ mg/20 g (far above the EU health claim threshold)
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Kosher
Primary Use: Daily Phenolic Shot
Secondary Use: Finishing, Vinaigrettes
Taste Intensity: Robust +
Very High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 699 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 10+ mg/20 g (well above the EU health claim threshold)
USDA Organic
Kosher
Primary Use: Daily Phenolic Shot, Finishing
Secondary Use: Baking, Cooking
Taste Intensity: Robust
High-Phenolic Organic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 7+ mg/20 g (more than meets the EU health claim threshold)
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Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
High-Phenolic Extra Virgin Olive Oil
Phenols: 400+ mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 5+ mg/20 g (meets the EU health claim threshold)
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Kosher
Primary Use: Finishing & Cooking
Secondary Use: Daily Phenolic Shot
Taste Intensity: Medium
Extra Virgin Olive Oil
Phenols 250-300 mg/kg (HPLC), at production
Hydroxytyrosol (& derivatives): 3+ mg/20 g (below the EU health claim threshold; still an excellent EVOO)
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Taste Intensity: Delicate
Contents
PJ Kabos Guide to Olive Oil
Where ancient olive-growing wisdom meets modern science, your guide to choosing, tasting, and enjoying exceptional high-phenolic extra virgin olive oil. We hope it inspires you in your olive-oil journey.
How olive oil quality is defined — and why the difference matters for taste, health, and daily use.
Why extra virgin and high-phenolic olive oils shine in real-life cooking, from sautéing to roasting.
Your simple daily ritual for harnessing the powerful antioxidants in high-phenolic olive oil.
How phenolic compounds support heart, brain, metabolic, joint, and whole-body vitality across the years.
How cholesterol works — and how extra virgin olive oil supports balance and heart health.
A simple guide to the phenolic compounds in olive oil — what phenols and polyphenols are and why they contribute to olive oil’s flavor, stability, and potential health benefits.
VII. What Is a Daily Phenolic Shot of Olive Oil and What Is the EU “Health Claim” Concerning It? | PJ Kabos Guide
How phenolic content varies from oil to oil and from harvest to harvest — and how to choose an olive oil that meets the EU Health Claim.
A clear look at whether extra virgin olive oil contains heavy metals, microbes, or allergens — and how its natural composition, along with laboratory testing, helps us understand what is — and is not — present.
A clear introduction to tasting notes and flavor in extra virgin olive oil — exploring how these natural characteristics arise from the olive, and how bitterness and pungency shape the oil’s character and overall tasting experience.
A thoughtful exploration of aroma and appearance in extra virgin olive oil — how scent prepares the palate, how visual cues can mislead, and how these first impressions shape the tasting experience.
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Please note: This article is for informational purposes only and should not be considered medical advice. Consult a healthcare professional for personalized guidance regarding your health and medical conditions.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: For those who want to be good to their bodies.
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