Psarosoupa (Greek Seafood Soup)
Description
Made with swordfish for a heartier take on the Greek seafood soup psarosoupa, this recipe is perfect for summer nights.
Ingredients
•
6 cups seafood stock
•
2 pounds swordfish steaks
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4 tablespoons olive oil, divided, or as needed
•
1/2 large white onion, diced
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3 medium carrots, sliced
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3 stalks celery, sliced
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4 cloves garlic, minced
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1 (2 ounce) can anchovies, minced
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4 tablespoons lemon juice
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1 tablespoon fresh lemon zest
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2 tablespoons chopped fresh parsley
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1/2 tablespoon salt
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2 teaspoons fresh celery leaves, chopped
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1 teaspoon ground black pepper
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1 teaspoon chopped fresh thyme
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1 bay leaf
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2 medium russet potatoes, peeled and cubed
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1/2 cup uncooked white rice
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salt and ground black pepper to taste
Directions
1
Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2
Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3
Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4
Ladle soup into bowls and drizzle remaining olive oil over it.