Ingredients with Measurements:
- 1 lb mussels, cleaned and debearded
- 1 lb clams, cleaned
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 potato, peeled and diced
- 1 can diced tomatoes (14 oz)
- 4 cups fish stock
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the carrots, celery, and potato and sauté for another 5 minutes until the vegetables are slightly softened.
3. Add the canned tomatoes, fish stock, bay leaf, and dried oregano to the pot. Bring to a boil and then reduce the heat to low and let simmer for 20 minutes.
4. Add the mussels and clams to the pot and let cook for 5-7 minutes until they open up.
5. Remove the bay leaf from the pot and discard. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Fish stock can be substituted with vegetable or chicken stock.
- Fresh tomatoes can be used instead of canned tomatoes.
- Other seafood such as shrimp or scallops can be added to the soup.
Variations:
- Add saffron to the soup for a more intense flavor.
- Use different herbs such as thyme or rosemary instead of oregano.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- Make sure to discard any mussels or clams that do not open up during cooking.
- Serve the soup with crusty bread for dipping.
- Use fresh seafood for the best flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with fresh parsley.
Garnishes:
Chopped parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Greek salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more stock or water to thin it out.
Food safety advice:
Make sure to thoroughly clean the mussels and clams before cooking to avoid any foodborne illnesses.
Food history:
Psarosoupa is a traditional Greek fish soup that has been enjoyed for centuries.
Flavor profiles:
Savory, slightly sweet, and briny
Serving suggestions:
Serve the soup as a main course for a light and healthy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek