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Greek-Inspired Fish Soup with Rice and Lemon
The Greek fish soup called psarosoupa traditionally is made with homemade fish broth. It typically is chunky with vegetables and sometimes rich and creamy with tempered egg, but it’s always brightened up with a generous amount of lemon juice and enriched with fruity olive oil. Our much-simplified version is easy enough for a weeknight dinner. We use store-bought chicken (or vegetable) broth as the primary liquid, but we boost the umami factor and seafood flavor with a couple tablespoons of Asian fish sauce. Just before serving, drizzle individual bowlfuls with olive oil as a finishing touch.
4
Servings
45 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
3
medium celery stalks, roughly chopped
Directions
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01In a large Dutch oven over medium, heat the olive oil until shimmering. Add the celery, carrots and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Stir in the fish sauce, followed by the rice, broth, oregano and 2 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the rice is tender and the broth has thickened slightly, 15 to 18 minutes.
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November 30, 2022
I'd Love To Try This...
..once you tell us how what kind and how much fish to use. I have to add a rating in order to post this comment.
February 2, 2023
Used Lobstah Stock from their Shells - what a pop
So easy and so delicious. I would also add in frozen peas at the end.
November 22, 2022
Missing ingredient
The fish is missing in the ingredient list, and the oregano is listed twice. Please update!
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