Greek Psarosoupa Recipe (Lemony Fish Soup)

Ingredients

• 2 1/2 to 3 pounds white fish such as red snapper, cod, or monkfish, scaled and cleaned
• 7 to 8 cups water
• 2 potatoes, cubed
• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 10 to 15 whole black peppercorns
• 1/4 cup olive oil
• Salt, to taste
• 1/2 cup rice
• 2 egg yolks
• 1/4 to 1/2 cup fresh lemon juice, or more to taste
• 1 tablespoon cornstarch
• 1/4 cup olive oil

Instructions

1. 1

   Place the water, potatoes, onion, carrots, celery, fish, olive oil, peppercorns, and 1 teaspoon salt in a large pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 20 minutes.

2. 2

   Using a slotted spoon, carefully transfer the cooked vegetables and fish to a platter.

3. 3

   Strain the broth through a fine strainer to catch any fish bones. Rinse the pot and return the strained broth to it.

4. 4

   Add the rice and ½ teaspoon salt to the broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the rice is fully cooked.

5. 5

   While the rice cooks, carefully remove the skin and bones from the fish and discard them. Cut the fish into chunks and set aside. Check the vegetables as well and remove any bones or skin if needed.

6. 6

   To make the egg-lemon sauce, whisk together the egg yolks, lemon juice, cornstarch, and olive oil until smooth. Slowly whisk in 1 to 2 cups of hot soup broth to temper the mixture.

7. 7

   Add the fish chunks and as many of the vegetables as you like back into the pot. Stir in the egg-lemon sauce and cook over medium heat for 3 to 4 minutes until heated through. Do not boil.

8. 8

   Taste and adjust seasoning, adding more salt or lemon juice if desired. Serve immediately with toasted bread.