Psarosoupa (Ψαρόσουπα) — Greek Fisherman’s Fish Soup with Lemon

• 600 gwhite fish fillets (cod, haddock, or sea bass), skinless (cut into 5 cm pieces)
• 1200 mlfish stock (or light vegetable stock)
• 150 gyellow onion (finely diced)
• 120 gcarrot (sliced into 5 mm rounds)
• 100 gcelery stalks (thinly sliced)
• 450 gpotatoes (peeled and cut into 2 cm cubes)
• 30 mlextra-virgin olive oil (plus 5 ml for serving)
• 6 ggarlic cloves (2 cloves, minced)
• 1 leafbay leaf
• 1 tspblack pepper (freshly ground)
• 8 gfine sea salt (about 1 1/2 tsp)
• 60 mllemon juice (freshly squeezed (about 2 lemons))
• 2 tsplemon zest (from 1 lemon)
• 10 gfresh dill (chopped)
• 10 gfresh parsley (chopped)

Instructions

1. 1

   Pat the fish dry and cut it into even 5 cm pieces so it cooks at the same rate. Keep the fish chilled while you build the soup base, because cold fish holds together better when poached.

2. 2

   Warm 30 ml olive oil in a heavy pot over medium heat until it shimmers, about 1 minute. Add the onion, carrot, and celery and cook for 8 minutes, stirring often, until the onion turns translucent and the vegetables soften without browning.

3. 3

   Stir in the minced garlic and cook for 30 seconds until fragrant, watching closely so it does not color. Add the bay leaf, black pepper, and 8 g salt, then stir for 15 seconds to bloom the aromatics in the oil.

4. 4

   Pour in the fish stock and bring it to a gentle boil over medium-high heat, then immediately reduce to a steady simmer. Add the potatoes and simmer for 15 minutes, stirring once or twice, until the cubes are just tender when pierced with a knife.

5. 5

   Lower the heat so the broth barely trembles, then slide in the fish pieces in a single layer. Poach for 6–8 minutes, turning once very gently, until the fish is opaque and flakes easily but still stays in chunks.

6. 6

   Turn off the heat and let the soup stand for 3 minutes so the fish settles and the broth clears slightly. Stir in the lemon juice and lemon zest, then add the chopped dill and parsley for a fresh, coastal finish.

7. 7

   Taste the broth and adjust with an additional 1–2 g salt only if needed, because fish stock salinity varies. Ladle into warm bowls and drizzle 5 ml olive oil total over the servings for a classic Greek sheen and aroma.