Psarosoupa (Greek Fish Soup)
A rustic Greek fish soup with white fish, tomatoes, and aromatics finished with a squeeze of lemon. Ready in under 45 minutes with minimal prep and maximum flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 36g
comfortfreshgreekmediterraneanfishtendersilkyweeknight
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) canned crushed tomatoes
- 4 cups fish or vegetable broth
- 1.5 lbs white fish fillets (cod, halibut, or sea bass)
- 1 whole lemon
- 1 to taste salt and pepper
Instructions
- 1
Heat olive oil in a large pot over medium. Add onion and cook until translucent, ~4 minutes.
- 2
Add garlic and cook until fragrant, about 30 seconds.
- 3
Add crushed tomatoes and broth. Bring to a gentle simmer over medium-high heat.
- 4
Cut fish into 2-inch chunks. Add to the pot and simmer until opaque throughout, ~6 minutes.
- 5
Squeeze half the lemon into the pot. Season with salt and pepper to taste.
- 6
Ladle into bowls and serve hot with lemon wedges on the side.
Tools you’ll need
- large pot
- cutting board
- knife
- spoon
- ladle
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