Pontic Greek-style Fish Soup

Ingredients

In Pontic Greek cuisine, the fish soup takes on a Mediterranean twist by incorporating flavors and ingredients commonly found in the region. The original Norwegian fiskesuppe typically includes root vegetables like carrots and potatoes, while the Pontic Greek adaptation focuses on tomatoes, garlic, and onions for a more vibrant and aromatic flavor profile. Additionally, the Pontic Greek version uses a wider variety of seafood, such as shrimp and mussels, to enhance the richness of the soup. We alse have the original recipe for Fiskesuppe, so you can check it out.

• 500g (1.1 lb) cod or haddock fillets, cut into chunks 500g (1.1 lb) cod or haddock fillets, cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 1.5g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the pot. Cook for a few minutes until the vegetables soften.
3. 3.
   Stir in the tomato paste, dried oregano, dried thyme, and bay leaf. Cook for another minute to allow the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Gently add the cod or haddock chunks, shrimp, and mussels to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the soup simmer for about 10-15 minutes, or until the fish is cooked through and the mussels have opened.
7. 7.
   Remove the bay leaf from the soup. Serve the Pontic Greek-style Fish Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cod or haddock — Ensure the fish is fresh and firm. If using frozen fish, thaw it thoroughly before adding it to the soup.
• Shrimp — Remove the shells and devein the shrimp before adding them to the soup.
• Mussels — Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the fish soup with a squeeze of lemon juice for a refreshing citrus flavor.
• Customize the seafood selection based on your preference and availability.
• If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with water to the soup and simmer until it thickens.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Pontic Greek-style Fish Soup in individual bowls, accompanied by crusty bread for dipping. Sprinkle fresh parsley on top for added freshness and color.

Presentation advice

To enhance the presentation, place a few cooked mussels in their shells on top of each bowl of soup. Drizzle a swirl of olive oil over the soup and garnish with a sprig of fresh thyme or oregano.