greek fish soup

I could be wrong, but I bet not many of you have had fish this way. This soup is not ‘fishy’, I promise. Slowly simmering fish in a pot full of vegetables yields a sweet delicious soupey heaven. It was one of my favourite dishes growing up. Still is.

my psarosoupa

It’s also a brilliant way of using vegetables on the way out or veggies you’ve frozen for stock (onion peels, stalky kale ends, tough ends of leeks etc). For the batch above, I used the latter. Love food hate waste!

On the type of fish you use – make sure you pick a sustainable species. Many of the fish species we’ve come to love are threatened by extinction due to overfishing. This stuff does make a difference. I used black bream (luderick). Whiting’s also okay. Otherwise, any other sustainable white-fleshed fish will do. Use the AMCS or GoodFishBadFish to choose.

greek fish soup (psarosoupa)

1 large whole black bream (including the head – the bones give it the flavour), or other sustainable white-fleshed fish, cut into large pieces
2 handfuls of leftover stock vegetables (whatever you've got on hand), left in large pieces so you can remove them with tongs later, OR 2 leeks, 1 onion, 2 asparagus, 1 fennel stalk, ½ celery, 1 carrot, all finely sliced
2 potatoes, finely diced
2 roma tomatoes, finely diced
1 cup peas
2 cloves garlic, peeled and left whole
½ cup fragrant brown rice (optional)
salt and white pepper, to taste
extra virgin olive oil
lemon wedges (optional)

Place all ingredients in a large pot, cover with water and simmer for 1 hour. If you've used frozen stock vegetables, remove with tongs. When ready to eat, remove fish from the soup and when cool enough to handle, remove bones (or you can serve and let each person de-bone their own piece). Pop the fish pieces back in the pot, give the soup a stir and serve in individual bowls. Serve with lemon wedges.

Give this one a go and let me know how you like it!


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