Psarosoupa (Greek Seafood Soup)

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 275 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle soup into bowls and drizzle remaining olive oil over it.