Greek Fish Soup with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) mixed fish fillets (cod, snapper, or sea bass) 500g (1.1 lb) mixed fish fillets (cod, snapper, or sea bass)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 potato, peeled and diced 1 potato, peeled and diced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 15g (Sugars: 4g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the tomatoes, carrot, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish or vegetable broth and add the bay leaf, dried oregano, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. 4.
   Cut the fish fillets into bite-sized pieces and add them to the pot. Cook for an additional 5 minutes, or until the fish is cooked through and flakes easily.
5. 5.
   Stir in the fresh dill, parsley, and lemon juice. Season with salt and pepper to taste.
6. 6.
   Remove the bay leaf from the soup before serving. Ladle the Psarosoupa into bowls and serve hot.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If desired, you can substitute the mixed fish fillets with your preferred fish variety, such as sole or haddock.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine to the soup while simmering.
• Serve the Psarosoupa with a drizzle of extra virgin olive oil for an extra touch of richness.
• Feel free to customize the soup by adding your favorite seafood, such as shrimp or mussels, to the mix.
• For a heartier meal, serve the Psarosoupa with a side of crusty bread or a Greek salad.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Psarosoupa hot in individual bowls. Garnish with a sprinkle of fresh dill or parsley for an added pop of color. Accompany the soup with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

When serving the Psarosoupa, ensure that the fish and vegetables are evenly distributed in each bowl. The vibrant colors of the soup should be visible, with the fish and herbs adding visual appeal. Serve the soup in beautiful ceramic bowls to enhance the presentation.