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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.
tablespoons extra-virgin olive oil, plus more to serve
medium celery stalks, roughly chopped