Psarosoupa (Fish Soup With Red Snapper and Vegetables) Recipe
A hearty Greek red snapper soup with vegetables and rice offers a satisfying and flavorful meal.
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Instructions
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Scrape fish, remove fins, gut, remove head, and wash thoroughly; score larger fish into serving pieces.
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Salt the zucchini.
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In a soup pot, bring oil and 4 1/2 cups of water to a boil over medium heat, then add onions, carrots, tomatoes, and celery, boiling covered for 15 minutes.
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Add potatoes and zucchini, then continue to boil covered for 20 minutes.
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Add the prepared fish, cover, and boil for 25 minutes; remove from heat and rest for 10 minutes.
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Combine extra virgin olive oil and lemon juice in a blender, then blend on high for 5 seconds until thickened.
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Carefully remove the fish and 3/4 of the cooked vegetables from the pot to a serving dish, then pour the sauce over them, cover, and set aside.
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Ladle remaining soup stock and vegetables into the blender (fill halfway) and blend on high for 7 seconds until puréed, repeating for all contents.
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Pour the puréed soup into a second pot or large bowl, add 8 3/4 cups of water, and bring to a boil.
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Add rice, cover, reduce heat to medium-low, and cook for 20 minutes.
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Remove from heat and stir in the juice of one lemon.
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Serve the fish and vegetables on a platter, and the soup in a tureen or individual bowls, with pepper and lemon wedges on the side.