Greek > Greek Seafood > Greek Soups

Greek Fish Soup with Mussels and Feta Recipe

Ingredients with Measurements:
- 1 lb. fresh mussels, scrubbed and debearded
- 1 lb. firm white fish (such as cod or halibut), cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup white wine
- 1/2 cup crumbled feta cheese
- 2 tbsp. olive oil
- 1 tbsp. dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)

Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

3. Add the diced tomatoes, fish or vegetable broth, white wine, and dried oregano. Bring to a boil, then reduce heat and let simmer for 10 minutes.

4. Add the bite-sized pieces of fish and fresh mussels to the pot. Cover and let simmer for another 10 minutes, or until the mussels have opened and the fish is cooked through.

5. Season with salt and pepper to taste.

6. Ladle the soup into bowls, and sprinkle crumbled feta cheese and chopped parsley on top of each serving.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 10g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Protein: 25g

Substitutions for ingredients:
- Instead of fresh mussels, you can use frozen mussels or clams.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of dried oregano, you can use dried thyme or rosemary.

Variations:
- Add chopped carrots, celery, and potatoes to the soup for a heartier meal.
- Use shrimp or scallops instead of mussels.
- Add a can of chickpeas or white beans for extra protein and fiber.

Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread for dipping into the soup.
- This soup can be made ahead of time and reheated for an easy weeknight meal.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in individual soup bowls with a sprig of fresh parsley on top.

Garnishes:
Sprinkle crumbled feta cheese and chopped parsley on top of each serving.

Pairings:
Serve with a Greek salad and a glass of white wine.

Suggested side dishes:
Crusty bread or garlic bread.

Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.

Food safety advice:
Make sure to discard any mussels that do not open during cooking.

Food history:
Fish soup is a traditional dish in many Mediterranean countries, including Greece.

Flavor profiles:
This soup is savory and slightly tangy from the feta cheese.

Serving suggestions:
Serve as a main course for a light and healthy meal.

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Region: Greek

Taste: Savory, Tangy, Herbal, Briny, Aromatic