Psarosoupa: A Classic Greek Fish Soup with Olive Oil and Lemon

Psarosoupa, Greek fish soup, is the kind of dish that gets made on Sundays in fishing villages across the Aegean. It's humble, deeply nourishing, and built around what's freshest at the market. The recipe doesn't change much from generation to generation. White fish, root vegetables, lemon, and a generous pour of olive oil at the end. The family behind Kofinas, the Manousakis-Semertzides, has been pressing oil for this kind of cooking for three generations in Stavies, a hillside village in the Messara Valley of Crete.

What makes psarosoupa different from other fish soups is the finish. The hot broth is whisked with raw eggs and lemon juice (avgolemono) right before serving, which transforms the soup from a clear broth into something silky, creamy-looking, and tangy. It's a technique worth learning. And a soup worth making whenever you find a really fresh whole fish.

Ingredients

• 2 lbs whole white fish (snapper, sea bass, or grouper), cleaned and gutted
• OR 2 lbs firm white fish fillets (cod, halibut, sea bass)
• 8 cups water or fish stock
• 2 medium carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 1 large onion, halved (keep peel on for color)
• 2 medium potatoes, peeled and cubed
• 1 zucchini, sliced
• ¼ cup Kofinas Extra Virgin Olive Oil, plus more for serving
• Juice of 2 lemons + zest of 1
• 2 large eggs
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 teaspoons kosher salt
• ¼ cup fresh parsley, chopped
• 1 tablespoon Kofinas Lemon Zest Infused Olive Oil for finishing

Serves 6.

How to Make It

1. Build the broth. Combine the water, halved onion, bay leaves, peppercorns, and 1 teaspoon of salt in a large pot. Bring to a boil, then reduce heat and simmer for 15 minutes to build a base flavor.
2. Add the vegetables. Add the carrots, celery, and potatoes to the pot. Simmer for 10 minutes. Add the zucchini and continue simmering for 5 more minutes until all vegetables are tender but not falling apart.
3. Cook the fish. Carefully lower the whole fish or fillets into the simmering broth. The fish should be fully submerged. Reduce heat to low and gently poach for 10-12 minutes (whole fish) or 6-8 minutes (fillets) until the flesh flakes easily.
4. Remove the fish carefully. Use a slotted spoon and a wide spatula. Transfer to a plate and tent with foil. If using whole fish, remove the bones once cool enough to handle.
5. Strain the broth (optional). For a clearer soup, strain the broth and return the vegetables to the pot. For a more rustic version, skip this step.
6. Make the avgolemono. In a medium bowl, whisk the eggs vigorously for 1 minute. Slowly whisk in the lemon juice. Then very slowly ladle in 1 cup of hot broth, whisking constantly, to temper the eggs.
7. Combine. Reduce the heat to very low. Slowly pour the tempered egg mixture back into the pot, stirring constantly. Add the olive oil and stir until the soup is silky and uniform. Do not boil after adding the egg or it will curdle.
8. Serve. Divide the fish among bowls. Ladle hot soup over each portion. Top with fresh parsley, lemon zest, and a generous drizzle of lemon zest infused olive oil.

Tips for Perfect Psarosoupa

Use the freshest fish you can find. This is a four-ingredient soup at its core. Whole fish from a trusted fishmonger gives the best flavor. Ask for the head and bones too, which you can simmer for stock.

Temper the eggs slowly. Avgolemono breaks (curdles) if you add the egg to boiling broth. The temperature must come down before combining. Ladle hot broth into the egg-lemon mixture gradually before returning it to the pot.

Never boil after adding eggs. Even a brief boil will scramble the egg and ruin the silky texture. Keep the heat at the lowest possible setting once the eggs are in.

Don't overcook the fish. White fish flakes apart fast. 6-8 minutes for fillets, 10-12 for whole fish. Check by pressing gently with a fork. If it flakes, it's done.

Finish with great olive oil. The closing drizzle of lemon-infused EVOO is the signature of this soup. It floats on top and adds richness and citrus to every spoonful.

Greek Comfort in a Bowl

Psarosoupa is the kind of soup that quietly impresses everyone who tries it. The technique sounds intimidating but isn't. Once you've made avgolemono once, you'll use it forever. The olive oil at the end is essential. Our Extra Virgin Olive Oil from Crete is the base, and a final drizzle of our Lemon Zest Infused Olive Oil gives the soup its signature finish. Pair with a simple Greek salad and crusty bread for a meal that tastes like a Mediterranean village kitchen. For a different take, try finishing with our Wild Orange Infused Olive Oil instead of the lemon-zest version, the orange brings a sweeter, warmer citrus character. A drizzle of Dill Infused Olive Oil over the bowl works well too if you love that herb-forward profile.

Frequently Asked Questions

What kind of fish is best for psarosoupa?

Firm white fish that hold up to gentle poaching. Snapper, sea bass, grouper, halibut, cod, or rockfish all work well. Avoid oily fish like salmon or mackerel; they overpower the delicate broth.

What is avgolemono?

Avgolemono is a Greek sauce or soup made by whisking eggs and lemon juice into hot broth. The eggs thicken the broth into a silky, slightly creamy texture without any dairy. It's used in dozens of Greek soups, sauces, and lamb dishes.

Can I make psarosoupa with frozen fish?

Yes. Thaw fully in the fridge overnight and pat dry before adding. Frozen fillets work fine. Frozen whole fish can work but check for freezer burn and avoid anything older than 3 months.

How long does psarosoupa keep?

Best the day it's made. Stored in the fridge, it keeps 2 days, but the avgolemono can separate when reheated. Warm leftovers very gently over low heat, stirring constantly. Don't boil.

Is psarosoupa healthy?

Yes. Psarosoupa is a complete, nutrient-dense meal with lean protein, vegetables, healthy fats from olive oil, and minimal processed ingredients. It's a classic example of the Mediterranean diet at its best.