Fish Soup (Psarosoupa)

Ingredients

• 3 pounds whole firm white fish (such as grouper or rockfish), cleaned and scaled
• 3 quarts water
• 4 medium potatoes, peeled and halved
• 3 carrots, peeled and cut into thick chunks
• 2 celery stalks, cut into thick chunks
• 1 onion, halved
• 1 zucchini, cut into thick chunks
• 1/2 cup olive oil
• 2 bay leaves
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh lemon juice
• 1/4 cup fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Rinse the whole fish under cold water and pat dry; leave head and tail intact for flavor.

2. 2

   In an 8-quart stock pot, combine the water, onion, bay leaves, salt, and pepper and bring to a boil over high heat.

   10:00 · Bring to a boil
3. 3

   Add the potatoes and carrots, reduce heat to a simmer, and cook until just starting to soften, about 10 minutes.

   10:00 · Simmer vegetables
4. 4

   Add the celery and zucchini and continue simmering until all vegetables are fork-tender, about 15 minutes.

   15:00 · Simmer vegetables
5. 5

   Using tongs, carefully lower the whole fish into the pot, adding more water if needed to keep it submerged.

6. 6

   Simmer gently until the fish is opaque and flakes easily, about 20 minutes.

   20:00 · Simmer fish
7. 7

   Carefully lift the fish and vegetables from the pot to a platter using a slotted spoon or spatula, keeping the broth in the pot.

8. 8

   Remove and discard the skin, bones, head, and tail from the fish, breaking the flesh into large chunks.

9. 9

   Stir the olive oil into the hot broth in the pot.

10. 10

    Return the fish chunks and vegetables to the pot, or divide them among serving bowls and ladle the broth over top.

11. 11

    Stir in the lemon juice just before serving, adjusting salt and pepper to taste.

12. 12

    Garnish with chopped parsley and serve hot with additional lemon wedges.