Psarosoupa (Greek Seafood Soup)

Name: Psarosoupa (Greek Seafood Soup)
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 6 cups seafood stock; 2 pounds swordfish steaks; 4 tablespoons olive oil, divided, or as needed; 0.5 large white onion, diced; 3 medium carrots, sliced; 3 stalks celery, sliced; 4 cloves garlic, minced; 1 (2 ounce) can anchovies, minced; 4 tablespoons lemon juice; 1 tablespoon fresh lemon zest; 2 tablespoons chopped fresh parsley; 0.5 tablespoon salt; 2 teaspoons fresh celery leaves, chopped; 1 teaspoon ground black pepper; 1 teaspoon chopped fresh thyme; 1 bay leaf; 2 medium russet potatoes, peeled and cubed; 0.5 cup uncooked white rice; salt and ground black pepper to taste

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My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

Submitted by Brian Genest

Published on February 11, 2021

Prep Time:

30 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

10 servings

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Ingredients

6 cups seafood stock
2 pounds swordfish steaks
4 tablespoons olive oil, divided, or as needed
½ large white onion, diced
3 medium carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
1 (2 ounce) can anchovies, minced
4 tablespoons lemon juice
1 tablespoon fresh lemon zest
2 tablespoons chopped fresh parsley
½ tablespoon salt
2 teaspoons fresh celery leaves, chopped
1 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
1 bay leaf
2 medium russet potatoes, peeled and cubed
½ cup uncooked white rice
salt and ground black pepper to taste

Directions

Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
Ladle soup into bowls and drizzle remaining olive oil over it.

Nutrition Facts (per serving)

275	Calories
11g	Fat
19g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 275
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	11%
Cholesterol 41mg	14%
Sodium 844mg	37%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 25g	49%
Vitamin C 16mg	18%
Calcium 46mg	4%
Iron 2mg	11%
Potassium 803mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.