PSAROSOUPA
Psarosoupa is a traditional Greek fish soup that has been a staple in Mediterranean cuisine for centuries. The name itself breaks down simply: "psari" means fish, and "soupa" means soup. This humble yet flavourful dish highlights the rich bounty of the Greek seas and the resourcefulness of coastal and island communities.
Historically, psarosoupa was born out of necessity and thrift, fishermen would use whatever catch wasn’t sold or less desirable fish cuts to create a nourishing, warming meal. The base of the soup typically features fresh fish heads, bones, and small fish, simmered slowly to build a deep, umami rich broth. Over the years, the soup evolved regionally, with variations incorporating different fish varieties, seasonal vegetables, and local herbs.
Traditionally, psarosoupa was cooked over open fires or wood burning stoves in large, rustic pots. The slow cooking process allowed the fish flavours to meld beautifully with aromatics like onions, garlic, celery, and carrots. Lemon juice or avgolemono (egg lemon sauce) was often added towards the end to brighten the taste, a technique that's been cherished and carried through generations. My version from my family used grated tomato instead to give the soup a reddish tinge and colour, whilst adding body and flavour.
PSAROSOUPA
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PSAROSOUPA 〰️
1 whole white fish*
4 celery stalks
1 brown onion, peeled
1 table spoon black peppercorns
1 red onion, peeled
3 white potatoes
3 carrots
1 bunch dill, washed
3 bay leaves
2 star anise
2 large tomatoes
1 lemon
1 cup orzo/risoni pasta
Olive oil
Salt
Freshly cracked black pepper
*I like a baby snapper or baby barramundi, just depends what you can get access to, something along the 1-1.5kg mark.
Start off by prepping the fish. Break down the fish by cutting out the sides and then cutting into large square pieces. Pop to the side. Cut the carcass in half.
On a fresh chopping board chop two celery stalks and brown onion into chunks. Pop a large pot on medium high heat and bring up to hot, add in a drizzle of olive oil and then add in the celery, brown onion and black peppercorns. Mix through and allow to caramelise and colour for 3-4 minutes. Add in 3 litres of cold water, before gently adding the fish carcass in. Bring to a simmer and then let it gently simmer and bubble away for 45 minutes, seasoning with salt to taste as you go.
Whilst the fist stock cooks prep the rest of the ingredients. Slice the remaining two celery stalks into 1 cm length pieces. Roughly dice the red onion. Peel the potatoes and carrots and cut into 1cm by 1cm cubes. Finely dice the top leaves section of the dill.
Once fish stoked has simmered, strain the liquid out into a fresh big pot, making sure to remove everything from the stock. In the strained stock add in the red onion, potatoes, carrots, dill, bay leaves, star anise and the two tomatoes grated, so that just the pulp makes it in and dispose of the skin. Add the peels of the lemon as well and place on high heat. Bring to gentle simmer and allow to simmer for 10 minutes. After 10 minutes stir through the orzo pasta and then after 5 more minutes add in the pieces of fish and finely chopped dill and cook for 5 more minutes (20 minute cook all up, cook for longer if needing more al dente on the potatoes or orzo). Add in the juice of the lemon and season with salt to taste before serving up with fresh cracked black pepper and a drizzle of EVOO.