Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 large fennel bulb, thinly sliced
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 2 tablespoons of olive oil
- 6 cups of fish or vegetable broth
- 1/2 cup of white wine
- 1/4 cup of fresh lemon juice
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the sliced fennel and continue to sauté for another 5 minutes until the fennel is slightly softened.
3. Pour in the white wine and let it simmer for 2 minutes.
4. Add the fish broth, lemon juice, and dried oregano. Bring the soup to a boil and then reduce the heat to low.
5. Add the fish fillets to the soup and let it simmer for 5-7 minutes until the fish is cooked through.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 12g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Chicken broth can be used in place of fish broth.
- Fresh oregano can be used in place of dried oregano.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use shrimp or scallops instead of fish.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Be sure to slice the fennel thinly so that it cooks evenly.
- Use fresh lemon juice for the best flavor.
- Don't overcook the fish or it will become tough.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or a lemon wedge.
Pairings:
Crusty bread and a simple green salad.
Suggested side dishes:
Roasted vegetables or a side of rice.
Troubleshooting advice:
If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Psarosoupa is a traditional Greek fish soup that is typically made with a variety of fish and vegetables.
Flavor profiles:
This soup has a light and refreshing flavor with hints of fennel and lemon.
Serving suggestions:
Serve this soup as a light and healthy meal for lunch or dinner.
Related Categories
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Region: Greek