Unbeatable lemony broth, chopped vegetables, and tender white fish combine to make this refreshingly delicious Greek Fish Soup.
I’ve been obsessed with fish chowder and fish soup since my recent trip to Ireland. My new goal is to make as many international versions as I can find—and this recipe for Greek fish soup does not disappoint. I love Greek food, and it’s one of my favorite cuisines for dining out. But lately I’ve been making more Greek dishes at home, so it only made sense to try this fish soup recipe.
I stumbled upon two different names while researching various recipes for Greek fish soup: kakavia and psarosoupa. While kakavia is a broader term often used to refer to a variety of rustic Greek soups made with simple ingredients, the word psarosoupa literally means “fish soup” in Greek and specifically denotes a Greek soup that features fish, vegetables, and a flavorful, lemony broth.
Unlike the thicker, chowder version I enjoyed in Dublin, this delicious Mediterranean soup features a light broth. If you want a thicker broth, mash or purée some of the cooked vegetables and stir them back into the broth. Either way, you’ll enjoy the savory, citrusy, complex flavors of this delightful dish!
How to prepare a whole fish for this recipe
If this is your first time cleaning a whole fish, you might not know where to begin. When buying whole fish, choose one with clear, bright eyes and shiny skin—these are signs of freshness. For this recipe, leave the head on the fish because it imparts incredible flavor to the broth. Don’t worry about eating the head—you’ll be removing it later after cooking it. Many grocery stores sell whole fish already scaled and gutted. That’s the best way to get it, as you don’t need to do much. Just rinse it well, inside and out, removing any residual blood and guts.
However, if your fish hasn’t been cleaned, follow these steps to get it ready for cooking:
- Step 1: Locate the vent—the small opening on the underbelly near the tail—and use kitchen scissors or a sharp knife to cut straight across the belly to the front fins, stopping just before you reach the gills.
- Step 2: Pull out and discard all the innards, including the thin membrane and blood sac along the backbone. Rinse the cavity thoroughly under cold running water.
- Step 3: Remove the scales by scraping from tail to head with the back of a knife, kitchen shears, or a fish scaler. Do this over a large sink or work surface, as scales can scatter. Wearing an apron is a good idea.
- Step 4: Lift the gill covers and cut out the reddish gills with scissors or a knife—they can add bitterness to the broth. You can remove the fins and tail with a knife or shears, if you like—or leave them on, as you’ll strain the broth later and the fish will be skinned, deboned, and cut into bite-sized chunks.
At this point, your fish is ready to be added to the soup pot. For best results, keep the fish cold until you’re ready to cook, and clean all surfaces and utensils thoroughly after handling raw fish.
How do I store leftovers?
Let the soup come to room temperature before refrigerating it in an airtight container for up to 3 days. When reheating, warm the soup gently over low heat—do not let it boil—to prevent the egg yolks from curdling and the soup from separating. Freezing is not recommended, as the eggs and lemon juice can cause the texture to become grainy when thawed.
Serving suggestions
Serve Greek fish soup as a main course over rice, plain couscous, or Lemon Couscous. Make it the starter course of a Greek feast with a delicious Chopped Greek Salad, Saganaki, Spanakorizo, Greek Chicken Meatballs, and for dessert, a platter of delicious Baklava.
Ingredients
- 2 to 3 pounds whole white fish cleaned, with head on
- 3/4 teaspoon salt plus more to taste
- 6 whole black peppercorns
- 2 bay leaves
- 8 cups water
- 1 large yellow onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 3 large potatoes peeled and diced
- 2 tablespoons olive oil
- 2 egg yolks
- 1/3 cup lemon juice plus extra lemon slices, for garnish
- Fresh chopped parsley for garnish
Instructions
- Put the fish in a large pot. Add salt, peppercorns, and bay leaves. Cover with water. Cook on medium-high to reach a boil, then reduce heat and simmer for 30 minutes. Remove fish. Carefully remove its bones and skin, reserving only the meat. Cut into bite-sized chunks and set aside.
- Strain the broth to remove spices and any impurities. Return the strained broth to the pot and add the chopped onion, carrots, celery, and potatoes. Simmer for an additional 13-17 minutes, or until the vegetables are tender.
- Whisk together the olive oil, egg yolks, and lemon juice in a small mixing bowl until smooth. Gradually add 1-2 cups of hot soup broth to the lemon sauce, whisking thoroughly to temper it without curdling the eggs.
- Add the fish meat back into the pot, stir in the lemon mixture, and let the soup heat through for about 5 minutes. Adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and lemon slices.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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