Greek Lemon Fish Soup Recipe

A Zesty Mediterranean Comfort Food Classic

Looking for a soul-warming dinner that comes together in a flash? This Greek Lemon Fish Soup, also known as Psarosoupa, is the ultimate Mediterranean comfort food. Bursting with bright lemon flavor, fresh herbs, and tender chunks of white fish, this bowl of sunshine is perfect for busy weeknights when you need something nutritious but absolutely delicious. It is light, refreshing, and incredibly easy to master. Whether you are whipping it up for a cozy family dinner or a quick solo meal, you will love how this soup elevates simple pantry staples into a restaurant-quality experience right in your own kitchen! 🍋✨

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

📝 Ingredients List

• 1 lb cod or snapper fillets, cut into 2-inch chunks
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely diced
• 2 medium carrots, thinly sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup long-grain rice (rinsed)
• 2 large eggs
• Juice of 2 large organic lemons
• 1/4 cup fresh parsley, chopped
• Sea salt and cracked black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Measuring cups & spoons
• Whisk
• Ladle

Step-by-Step Beginner-Friendly Instructions

1. Sauté the Vegetables: Heat olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
2. Simmer the Soup: Add the minced garlic and cook for 1 minute. Pour in the vegetable broth and bring to a gentle boil. Add the rinsed rice, reduce heat to low, and simmer for 10–12 minutes until the rice is tender.
3. Poach the Fish: Carefully slide the fish chunks into the simmering broth. Cover and cook for 5 minutes. The fish should be opaque and flake easily with a fork. 🐟
4. The Avgolemono Tempering: While the fish poaches, whisk the eggs and lemon juice in a medium bowl until frothy. Slowly drizzle a ladleful of the hot broth into the egg mixture while whisking constantly (this prevents the eggs from scrambling).
5. Finish and Serve: Turn off the heat. Pour the tempered egg-lemon mixture back into the pot, stirring gently to create a creamy, velvety texture. Season with salt and pepper, garnish with parsley, and serve immediately. 🥣

💡 Pro Tips Section

• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; do not boil, as high heat can curdle the egg base.
• Fish Selection: Choose a firm white fish like cod, haddock, or halibut. Avoid very thin fillets that may fall apart too quickly.
• Rice Tip: If you prefer a faster meal, use pre-cooked rice and add it in the final 2 minutes of cooking.

Variations

• Creamy Texture: For a heartier feel, add a diced potato during the sauté stage.
• Extra Greens: Wilt in a handful of baby spinach or kale right at the end for an extra nutrition boost.

FAQ

• Can I use a different citrus? While lemon is traditional, lime can be used for a slightly sharper, more exotic twist.
• Is this soup healthy? Yes! It is packed with lean protein and fresh vegetables, making it a perfect low-fat, nutrient-dense meal.

Greek Lemon Fish Soup (Psarosoupa)

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• Author: Samantha Jones
• Total Time: 35
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

Psarosoupa is a soul-warming Mediterranean classic that brings a bowl of sunshine to your dinner table. This light, refreshing soup features tender chunks of white fish, vegetables, and rice, all unified by the creamy, zesty finish of a traditional avgolemono sauce. Perfectly nutritious and quick to prepare, it is an ideal healthy meal for busy weeknights when you want restaurant-quality comfort without the fuss.

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Ingredients

Scale 1x2x3x

1 lb cod or snapper fillets, cut into 2-inch chunks
2 tablespoons extra virgin olive oil
1 large onion, finely diced
2 medium carrots, thinly sliced
2 stalks celery, sliced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup long-grain rice, rinsed
2 large eggs
Juice of 2 large organic lemons
1/4 cup fresh parsley, chopped
Sea salt and cracked black pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery for 5–7 minutes until softened.
Add the garlic and cook for 1 minute before pouring in the vegetable broth.
Bring to a gentle boil, stir in the rice, reduce heat to low, and simmer for 10–12 minutes until the rice is tender.
Carefully slide the fish chunks into the simmering broth, cover, and cook for 5 minutes until the fish is opaque.
In a separate medium bowl, whisk the eggs and lemon juice together until frothy.
Ladle a small amount of the hot broth into the egg mixture while whisking constantly to temper the eggs.
Turn off the heat entirely and pour the tempered egg-lemon mixture back into the soup pot, stirring gently to achieve a creamy texture.
Season with salt and pepper, garnish with freshly chopped parsley, and serve immediately.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat, avoiding a boil to prevent the eggs from separating.
Tip: For extra creaminess, you can use a high-quality vegetable stock.
Dietary Note: This recipe is naturally pork-free and alcohol-free.

• Prep Time: 15
• Cook Time: 20
• Category: Recipes
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 3g
• Sodium: 650mg
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 115mg