Poseidons Soup Psarosoupa Recipes

POSEIDON'S SOUP - PSAROSOUPA

Poseidon's Soup - Psarosoupa image

A hearty fish soup from Greek With Gusto! Quick and easy - serve with a crusty bread and a green salad - and don't forget the wine!

Provided by Debi9400

Categories Greek

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 green bell pepper, diced
1 (7 1/2 ounce) can tomato sauce
1 cup water
1 cup dry white wine
1/4 cup fresh parsley
1 teaspoon dry oregano, crushed
1 teaspoon paprika
1/2 teaspoon dried thyme, curshed
1/4 teaspoon cayenne
2 bay leaves
1/4-1 teaspoon black pepper, to taste
2 lbs cod (or mixture) or 2 lbs red snapper, skinned and cut into 1 1/2 inch pieces (or mixture)

Steps:

Heat olive oil in a deep pan. Saute onion, garlic and bell pepper until the onion is tender.
Add tomato sauce, water, wine, parsley, oregano, thyme, paprika, cayenne, bay leaves and pepper. Cover and simmer for 15 minutes.
Add fish and continue to simmer, with lid slightly askew, for another 15 minutes.
Serve with crusty artisan bread and some more of that dry white wine.

Nutrition Facts : Calories 308.3, Fat 12.7, SaturatedFat 1.8, Cholesterol 48.4, Sodium 275, Carbohydrate 7.8, Fiber 1.6, Sugar 3.2, Protein 32.6

PSAROSOUPA (GREEK SEAFOOD SOUP)

Psarosoupa (Greek Seafood Soup) image

My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

Provided by Brian Genest

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

6 cups seafood stock
2 pounds swordfish steaks
4 tablespoons olive oil, divided, or as needed
½ large white onion, diced
3 medium carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
1 (2 ounce) can anchovies, minced
4 tablespoons lemon juice
1 tablespoon fresh lemon zest
2 tablespoons chopped fresh parsley
½ tablespoon salt
2 teaspoons fresh celery leaves, chopped
1 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
1 bay leaf
2 medium russet potatoes, peeled and cubed
½ cup uncooked white rice
salt and ground black pepper to taste

Steps:

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.
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.
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.
Ladle soup into bowls and drizzle remaining olive oil over it.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 18.9 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 2.1 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 844.1 mg, Sugar 1.9 g

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