Soup > Greek > Fish > Seafood Soups

Greek Fish Soup with Tomatoes and Feta Recipe

Ingredients with Measurements:
- 1 lb white fish fillets, 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 crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste

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

Step-by-step instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add diced tomatoes and fish or vegetable broth to the pot and bring to a boil.
4. Reduce heat to low and let the soup simmer for 10 minutes.
5. Add the white fish fillets to the pot and cook for an additional 5-7 minutes, or until the fish is cooked through.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and top with crumbled feta cheese and chopped fresh parsley.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- High heat for bringing the soup to a boil
- Low heat for simmering the soup
Serving size:
- This recipe serves 4 people

Nutritional information:
- Calories: 250
- Fat: 11g
- Carbohydrates: 12g
- Protein: 25g

Substitutions for ingredients:
- You can use any white fish fillets, such as cod or tilapia.
- You can use canned or fresh tomatoes.
- You can use chicken or beef broth instead of fish or vegetable broth.
- You can use goat cheese instead of feta cheese.

Variations:
- You can add chopped carrots, celery, or bell peppers to the soup for extra flavor and nutrition.
- You can add cooked rice or quinoa to the soup to make it more filling.
- You can use shrimp or scallops instead of white fish fillets.

Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Don't overcook the fish, as it will become tough and rubbery.
- Taste the soup before adding salt, as the feta cheese is already salty.
- Serve the soup with crusty bread for dipping.

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 heated through.

Presentation ideas:
- Serve the soup in colorful bowls or mugs.
- Garnish the soup with additional chopped parsley or crumbled feta cheese.

Pairings:
- Serve the soup with a Greek salad or roasted vegetables.

Suggested side dishes:
- Crusty bread
- Pita bread
- Garlic bread

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

Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.

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

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

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

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Region: Greek

Taste: Savory, Tangy, Herbal, Salty, Aromatic