Psarosoupa (Greek Fish Soup with Lemon and Vegetables)

• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 2 medium Carrot
• 2 pieces Celery
• 2 medium Russet potato
• 2 pieces Bay leaves
• 1 ½ tsp Fine sea salt
• 500 g White fish fillet, skinless, boneless
• 1 large Lemon
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Halve and thinly slice the yellow onion. Peel the carrot and russet potato, then cut the carrot, celery and potato into bite-sized pieces.
2. Set a stockpot over medium heat and warm the extra virgin olive oil. Add the onion with a pinch of the fine sea salt and cook for 5 minutes until softened but not coloured.
3. Add the carrot, celery and potato, then stir for 1 minute to coat in the oil. Add 1.2 l water and the bay leaves, then bring to a gentle simmer.
4. Simmer for 18 to 22 minutes, stirring occasionally, until the potatoes are just tender. Keep the heat low enough that the soup bubbles gently.
5. Season the broth with the remaining fine sea salt. Nestle in the white fish fillet, keeping the simmer very gentle, and cook for 6 to 8 minutes until the fish is opaque and flakes easily.
6. Finely chop the fresh parsley. Squeeze the lemon and stir the juice into the soup off the heat, then add the black pepper and parsley.
7. Taste and adjust with a little more lemon juice or black pepper if you like. Ladle into bowls and finish each serving with a small drizzle of extra virgin olive oil.

Made this recipe? Rate it — a comment is optional.