Psarosoupa is a traditional Greek fish soup made with a variety of fish, rice, potatoes, and vegetables. It is a way for fishermen to use catches they could not sell at market, and is typically made with red snapper, sea bass, halibut, grouper, trout, and cod. The soup is finished with lemon juice for a light citrus flavor.
The small but historic nation of Greece is nearly surrounded by the Mediterranean Sea, making fresh seafood an easy and affordable option. Some indigenous fish soups such as psarosoupa have been prepared for centuries as a way for fishermen to use catches they could not sell at market. This soup has evolved to incorporate both rice and potatoes, along with a medley of carrots, celery, onion, and broth, made slightly acidic with lemon juice.
Psarosoupa, like his Greek cousin Kakavia, started fishermen — and the communities that supported them — by eating fish they wouldn’t sell. The types of fish that work best in soups, however, were focussed on species such as red snapper, sea bass, halibut, grouper, trout and cod. Generally, the leaner the pieces of fish, the better they will hold up in the soup and the less likely they are to overcook.
Many fishermen make fish soups such as psarosoupa while still at sea. Fish is fresher than ever at this point, and a single burner or hot plate is all they need. Many chefs start the soup by placing a pot on the stove and getting some of the hottest oil possible, quickly searing the large chunks of fish on all sides before the actual soup starts to take shape. Other cooks drown the fish chunks in the soup.
For every pound of fish pieces placed in psarosoupa, 4 cups (900 mL) of water should be poured into the pan. The heat should be turned down to a simmer after the pot begins to boil. When the fish is almost cooked, the pieces should be removed from the fish stock and set aside. Otherwise, they will overcook while the other ingredients are still cooking.
Diced potatoes, chopped carrots and celery, and chopped onions go into the fish broth. Once these ingredients have cooked for 15 to 20 minutes, the fish returns, often with some rice. Some cooks use potatoes or rice, but many use both. When the rice and potatoes are almost cooked, diced tomatoes and olive oil are added, along with salt and pepper to taste. Before serving the psarosoupa, the oil and tomatoes are typically allowed to simmer with the soup for at least another five minutes to combine the flavors. When the heat dies down and the serving spoon comes out, about 0.25 cups (59 mL) of lemon juice per 8 cups (1.8 liters) of soup, lends a light citrus flavor to the final dish.
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