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Fish Soup (Psarosoupa)

Gourmet.station's picture
  Cleaned fish/2 heads and bones from large fish such as red snapper / mackerel tied together in cheesecloth 2 Small
  Bay leaf 1
  Water 2 Quart (Enough To Cover)
  Onions 10 Small, peeled and left whole
  New potatoes 10 Small, pared and left whole
  Carrots 4 , pared and sliced in 1 inch pieces
  Stalk celery 1 , sliced in 1 inch pieces
  Tomatoes 3 , peeled, seeded, and chopped
  Garlic 2 Clove (10 gm), crushed in a garlic press
  Mackerel fillets 2 Pound
  Red snapper fillets 1 Pound
  Codfish fillets 1 Pound
  Parsley sprigs 2
  Lemon juice 1 Large
  Olive oil 1⁄2 Cup (8 tbs)

Put fish heads and bones into a stock pot with bay leaf and water.
Bring to a boil and cook 20 minutes, removing scum as it forms.
Strain broth; return to pot.
Discard heads and bones.
Add onibns, potatoes, carrots, celery, tomatoes, and garlic.
Place mackerel and snapper on top of vegetables.
Add water if necessary to cover.
Bring to a boil quickly.
Boil 10 minutes.
Add codfish.
Boil another 10 minutes.
Remove fish and place in a heated serving dish.
Garnish with parsley.
Blend lemon juice and olive oil.
Drizzle half over fish and add the rest to the stock.
Pour soup and vegetables into a tureen.
Serve the fish and soup in separate dishes.

Recipe Summary

Side Dish

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Fish Soup (Psarosoupa) Recipe