Psarosoupa (Greek Seafood Soup)

Seafood Soup with Swordfish

Ingredients

• 6 cups seafood stock
• 2 pounds swordfish steaks
• 4 tablespoons olive oil, divided, or as needed
• 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
• 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
• cup uncooked white rice
• Salt and ground black pepper to taste

Directions

Step 1: Pour the seafood stock into a large stockpot and bring it to a boil.

Step 2: Add the swordfish steaks to the boiling stock and cook until the fish is cooked through and easily flakes with a fork, about 5 to 6 minutes. Remove the fish from the stock, reserving all the liquid. Coarsely chop or tear the fish into pieces.

Step 3: In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Saut the vegetables for about 5 minutes, then add the minced garlic. Continue to saut for another minute.

Step 4: Pour the reserved stock into the pot with the sauted vegetables. Add the minced anchovies, lemon juice, lemon zest, chopped parsley, tablespoon salt, chopped celery leaves, ground black pepper, thyme, and bay leaf. Increase the heat to bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes to allow the flavors to blend.

Step 5: Stir in the cubed potatoes and uncooked rice. Continue to simmer the soup until the rice and potatoes are tender, about 20 minutes more. Add the reserved swordfish pieces in the last 5 minutes of cooking time.

Step 6: Taste the soup and adjust seasoning with additional salt and pepper as needed.

Step 7: Ladle the soup into bowls and drizzle with the remaining olive oil before serving.

Nutrition Facts (per serving):

Servings Per Recipe: 10