Soup > Mediterranean > Greek > Fish

Greek Fish Soup with Spinach and Feta Recipe

Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 4 cups fish or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 4 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1 lemon, sliced

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

Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and sauté until soft and fragrant.
3. Add diced tomatoes, fish or vegetable broth, dried oregano, dried thyme, bay leaf, salt, black pepper, and red pepper flakes. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and let it simmer for 10 minutes.
5. Add the chopped spinach and fish pieces to the pot, and stir gently.
6. Let the soup simmer for another 10 minutes, or until the fish is cooked through and the spinach is wilted.
7. Remove the bay leaf from the soup.
8. Ladle the soup into bowls, and sprinkle crumbled feta cheese on top.
9. Serve with a slice of lemon on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- High heat for bringing the soup to a boil
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 270
- Fat: 11g
- Carbohydrates: 13g
- Protein: 29g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg

Substitutions for ingredients:
- Instead of white fish fillets, you can use any firm white fish such as cod, halibut, or tilapia.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of crumbled feta cheese, you can use crumbled goat cheese or grated Parmesan cheese.

Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use chicken broth instead of fish or vegetable broth for a different flavor.
- Add cooked orzo pasta to the soup for a Greek-style fish and pasta soup.

Tips and tricks:
- Be gentle when stirring the fish and spinach into the soup to avoid breaking up the fish pieces.
- Taste the soup before adding salt, as the broth and feta cheese can be salty already.
- Squeeze the lemon slice over the soup before eating for a bright, citrusy flavor.

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

Reheating instructions:
- Reheat the soup in a pot over medium heat until warmed through.

Presentation ideas:
- Serve the soup in a deep bowl with a slice of lemon on the side.
- Garnish the soup with a sprig of fresh thyme or oregano.

Pairings:
- Serve the soup with crusty bread or garlic bread for dipping.
- Pair the soup with a Greek salad for a complete meal.

Suggested side dishes:
- Greek salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
- Greek fish soup, also known as kakavia, is a traditional Greek fisherman's soup made with whatever fish is caught that day.

Flavor profiles:
- Savory, tangy, and slightly spicy from the tomatoes and red pepper flakes.
- Salty and creamy from the feta cheese.
- Bright and citrusy from the lemon.

Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve the soup as a starter for a Greek-themed dinner party.

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Region: Greek

Taste: Savory, Tangy, Herby, Aromatic, Briny