Authentic Psarosoupa: Greek Fish Soup Recipe

Psarosoupa — the classic Greek fish soup — may have been a childhood horror for some, but it has since become one of my favorite comfort dishes when the weather turns cold. This simple, flavorful soup combines firm white fish, fresh vegetables, olive oil and lemon to create a warming bowl that’s light yet satisfying. If you’re looking for a straightforward Greek-style fish soup that’s easy to prepare and full of homey, Mediterranean character, this psarosoupa recipe is a keeper.

This traditional psarosoupa starts with a gentle vegetable stock made from carrots, celery, leeks, onion and potatoes. Those vegetables infuse the broth with natural sweetness and body. After simmering, the vegetables are partially strained and a portion mashed back into the stock to give the soup a pleasant, natural thickness without any cream or flour. Fish fillets are then added and poached gently in the seasoned stock with extra virgin olive oil and brightened with lemon juice at the end.

One of the advantages of psarosoupa is its flexibility. The base vegetables can be adjusted to what you have on hand, and some cooks add rice or a few peeled tomatoes for variation. For best results, choose a firm, flaky fish such as red mullet, snapper or cod so the pieces hold together during simmering and don’t break down completely.

This soup sits between a light broth and a hearty stew — it feels substantial without being heavy. Serve it piping hot with crusty bread or a wedge of lemon on the side. Fresh chopped parsley adds a finishing herbal note and a touch of color.

Below you’ll find an easy-to-follow psarosoupa recipe with ingredients, step-by-step instructions and helpful serving suggestions. It’s perfect for winter evenings or any time you want a simple, healthy seafood meal.

Scroll down for the full recipe.

📖 Recipe

“Psarosoupa” – Greek Style Fish Soup

Summary: A hearty, warming Greek-style fish soup made with fresh vegetables, firm white fish and bright lemon — perfect for cold nights.

Ingredients

• 3 carrots, cut into even chunks (approx. 2 cm)
• 2 celery stalks, cut into even pieces (approx. 2 cm)
• 1 leek, finely sliced
• 1 red onion, cut into eighths
• 2 medium potatoes, cut into even pieces (approx. 2 cm)
• 10 whole peppercorns
• 6 parsley stalks
• 1.25 litres water
• 1 tablespoon salt (adjust to taste)
• 120 ml extra virgin olive oil
• 600 g fish fillets (red mullet, snapper, cod or other firm white fish)
• Juice of 1 lemon
• 2 tablespoons parsley, finely chopped (for garnish)

Instructions

1. Place the carrots, celery, leek, onion, potatoes, peppercorns and parsley stalks into a large pot with the water. Season with salt and bring to a boil over medium-high heat.
2. Once boiling, reduce the heat and simmer gently for about 20 minutes, or until the carrots and potatoes are just tender.
3. Carefully strain the stock into a separate pot using a fine sieve. Reserve the cooked vegetables on a plate and discard the peppercorns and parsley stalks.
4. Return half of the cooked vegetables to the strained stock and roughly mash them with a fork or potato masher to thicken the broth naturally.
5. Add the olive oil and the fish fillets to the pot. Bring the soup back to a gentle boil, then reduce to a simmer. Poach the fish for 20–30 minutes depending on the thickness of the fillets — the fish should be opaque and flake easily.
6. Stir in the lemon juice, adjust seasoning if needed, and remove the pot from the heat.
7. To serve, distribute the remaining cooked vegetables and fish pieces into individual bowls, ladle over the hot soup, and garnish with freshly chopped parsley.

Notes & Tips

• Choose a firm white fish so the pieces stay intact while simmering. If using very thin fillets, reduce poaching time accordingly.
• For a heartier variation, add 1/2 cup of rice to the pot with the vegetables and cook until tender, or stir in a few peeled tomatoes for a slightly tangier broth.
• If you prefer a clearer broth, mash less of the vegetables or strain them more completely; for a thicker, creamier texture, mash a larger portion back into the stock.
• Serve with crusty bread and extra lemon wedges. Leftovers keep well refrigerated for a day or two; reheat gently to avoid breaking up the fish.

Nutrition

Serving: 1 serve • Calories: 536 kcal • Carbohydrates: 29 g • Protein: 33 g • Fat: 33 g • Saturated Fat: 5 g

This nutrition information is approximate and provided for convenience.

Psarosoupa is an ideal weeknight dinner when you want something quick, nourishing and distinctly Mediterranean. Its simple ingredients let the quality of the fish and olive oil shine, and the lemon finish lifts the flavors for a clean, satisfying bowl. Enjoy this Greek-style fish soup as a comforting family meal or a cozy treat on a chilly evening.