Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 4 cups fish or vegetable broth
- 1/2 cup white wine
- 1/2 cup chopped tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add fish fillets and sauté for 2-3 minutes until lightly browned.
4. Pour in fish or vegetable broth, white wine, and chopped tomatoes.
5. Bring to a boil, then reduce heat and simmer for 10-15 minutes until fish is cooked through.
6. Stir in Kalamata olives, capers, and chopped parsley.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 9g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets
- Red onion can be used instead of white onion
- Canned tomatoes can be used instead of fresh tomatoes
Variations:
- Add diced potatoes or carrots for a heartier soup
- Use chicken broth instead of fish or vegetable broth
- Add a pinch of red pepper flakes for a spicy kick
Tips and tricks:
- Use a firm white fish like cod or halibut for best results
- Don't overcook the fish or it will become tough
- Serve 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 soup on the stovetop over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of parsley on top
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread
Suggested side dishes:
- Greek salad
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce
Food safety advice:
- Make sure fish is cooked to an internal temperature of 145°F
Food history:
- Psarosoupa is a traditional Greek fish soup
Flavor profiles:
- Salty, tangy, and savory
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Greek