Psarosoupa Recipe (Greek Fish Soup)

In short

Psarosoupa is a Greek fish soup, a whole fish simmered with root vegetables into a rich broth, traditionally served as two separate courses: the poached fish and vegetables first, then the strained broth, finished with avgolemono, drunk afterwards as a soup in its own right.

Psarosoupa reflects a genuinely different way of serving a meal from what most people expect: rather than one bowl containing everything, the whole fish and its vegetables are lifted out and served as a plate on their own, dressed simply with olive oil and lemon, while the broth they cooked in is strained, finished with avgolemono, and drunk afterwards as its own separate soup course.

This two-stage serving is traditional across much of Greece and makes real sense once you have tried it: the fish gets to be the centrepiece of its own plate rather than getting lost and overcooked sitting in a bowl of broth, and the broth itself, freed from having to also hold whole fish and vegetable pieces, becomes a genuinely elegant, clean soup in its own right.

A firm white fish, ideally a whole one for the best flavour in the broth, and a proper long simmer, are what this dish depends on.

Key preparation steps

Simmer a whole fish with root vegetables until just cooked through.
Lift out the fish and vegetables to serve as a first course.
Strain the remaining broth and finish with avgolemono.
Serve the broth as a separate soup course.

Choosing the fish

A whole firm white fish, such as grouper, sea bass or a similar variety, gives considerably more flavour to the broth than fillets would, since bones and head both contribute real depth over the simmering time. If a whole fish is not practical, thick fillets or steaks of a firm fish work as a substitute, though the broth will be somewhat less rich.

The simmer

Simmer the fish gently with potato, carrot, celery and onion in plenty of water, at a genuine simmer rather than a rolling boil, which would break the fish apart and cloud the broth. This takes twenty-five to thirty minutes for a mid-sized whole fish, checked by seeing if the flesh flakes easily.

Two separate courses

Lift the fish and vegetables out carefully onto a serving platter, dress simply with olive oil and lemon, and serve as a first course while the broth continues without them. Strain the remaining broth, return it to a simmer, and finish with avgolemono, taking the pot off the heat and tempering beaten egg and lemon in gradually, exactly as with any other avgolemono dish.

Serve the finished, silky broth afterwards as its own soup course, following the traditional order rather than combining everything into one bowl.

Tips from my kitchen

Use a whole fish if you can

The bones and head contribute real depth to the broth that fillets alone cannot replicate.

Keep the simmer gentle

A rolling boil breaks the fish apart and clouds the broth. A bare simmer keeps everything intact and the broth clear.

Serve it in the traditional two courses

The fish and vegetables first, the finished broth afterwards, rather than combining everything into one bowl.

Frequently asked questions about Psarosoupa

Why is psarosoupa served as two separate courses?

This is the traditional Greek serving order: the fish and vegetables, lifted out and dressed simply, come first, followed by the strained, avgolemono-finished broth as its own soup course, letting each element be enjoyed properly rather than sitting together in one crowded bowl.

What fish works best for psarosoupa?

A whole firm white fish, such as grouper or sea bass, gives the richest broth thanks to the bones and head. Thick fillets or steaks are a workable substitute if a whole fish is not available.

Is this the same as kakavia?

They are closely related, both being Greek fish soups, but kakavia is traditionally a fisherman's soup made from a mix of several fish and shellfish cooked together in one pot, while psarosoupa more often uses a single whole fish, served in two separate stages.