Psarosoupa (Traditional Greek Fish Soup)

There is something incredibly comforting about a steaming bowl of Psarosoupa, especially on a chilly evening or whenever you need a nourishing meal that feels both wholesome and elegant. This traditional Greek fish soup combines flaky white fish with simple vegetables that slowly simmer until tender, while the famous avgolemono sauce transforms the broth into something silky, creamy, and wonderfully bright without adding any cream.

What makes this recipe special is its balance. The fish remains the star, supported by naturally sweet carrots, tender potatoes, fragrant leeks, and plenty of fresh dill. The homemade fish broth develops layers of flavor from simple aromatics, creating a soup that tastes far richer than the ingredient list might suggest. Every spoonful delivers delicate seafood flavor, fresh herbs, and the unmistakable tang of fresh lemon.

I’ve collected quite a few Mediterranean soup recipes over the years, but this one quickly became a family favorite because it feels both comforting and surprisingly light. Even those who usually hesitate around fish enjoy how mild and clean the flavors are, especially when served with warm, crusty bread for dipping.

While the recipe takes a little extra care because of the homemade broth and the tempered egg-lemon sauce, none of the steps are difficult. The reward is a restaurant-quality soup that’s perfect for Sunday dinners, special family meals, or whenever you want to bring a taste of Greece into your own kitchen.

Love this recipe? Pin it to your Greek Recipes or Comfort Food board on Pinterest so you don’t lose it!

Why You’ll Love This Recipe

• Silky Without Cream: The traditional avgolemono creates a rich, velvety texture using only eggs and fresh lemon juice, keeping the soup both luxurious and surprisingly light.
• Deep Homemade Flavor: Gently poaching the fish first creates a naturally flavorful broth that forms the foundation of every delicious spoonful.
• Nutritious and Satisfying: Lean white fish, fresh vegetables, and heart-healthy olive oil come together in a balanced meal that’s filling without feeling heavy.
• Perfect for Entertaining: The elegant presentation and bright Mediterranean flavors make this soup impressive enough for guests while remaining approachable for home cooks.
• Great Year-Round: It’s comforting during colder months but light and citrusy enough to enjoy throughout spring and summer as well.

Key Ingredients & Why

• White Fish: Firm white fish such as cod, haddock, sea bass, or snapper stays intact during poaching while contributing a clean, delicate flavor to the broth without becoming overly fishy.
• Leeks: Leeks provide a subtle sweetness that is milder than onions alone, adding depth and complexity that complements delicate seafood beautifully.
• Fresh Lemon Juice: Freshly squeezed lemon is essential for authentic avgolemono. Its natural acidity brightens the broth while balancing the richness of the eggs.
• Eggs: Whisked eggs gently thicken the soup, creating a smooth, velvety texture through careful tempering instead of relying on cream or flour.
• Fresh Dill: Dill contributes the unmistakable herbal freshness found in many traditional Greek seafood dishes and pairs exceptionally well with lemon and fish.
• Olive Oil: Extra-virgin olive oil gently sautés the vegetables while adding subtle fruity notes that enhance the Mediterranean character of the soup.

Variations & Substitutions

• Traditional Fennel Swap: Replace the celery with ½ fennel bulb (1:1 by volume) for a more authentic Greek flavor. Fennel adds a gentle anise note that pairs beautifully with seafood without overpowering the broth.
• Choose Another Firm White Fish: Cod, haddock, sea bass, snapper, halibut, or grouper can all be used 1:1 by weight. Avoid delicate fish like tilapia or sole, which tend to break apart too easily during poaching.
• Extra Vegetable Version: Add 1 cup diced zucchini or 1 cup chopped green beans during the last 10 minutes of simmering. They increase the vegetable content while preserving the soup’s light texture.
• Leek Alternative: If leeks aren’t available, substitute 1 medium onion for every 2 leeks (about 1:1 by volume). The soup will have a slightly stronger onion flavor but will remain balanced.
• Herb Variation: Replace up to half of the fresh dill with fresh parsley (1:1) for a milder herbal finish. Keep at least some dill for the signature Greek flavor.

Equipment Needed

• Large Stockpot (6 to 8 quarts): Essential for gently poaching the fish and making a flavorful broth. (Alternative: A Dutch oven of similar capacity.)
• Fine-Mesh Sieve: Strains the broth into a clear, smooth base by removing vegetables, herbs, and peppercorns. (Alternative: A colander lined with cheesecloth.)
• Heavy-Bottomed Soup Pot: Helps sauté vegetables evenly and prevents scorching as the soup simmers. (Alternative: Dutch oven.)
• Mixing Bowl: Needed for whisking and tempering the avgolemono before adding it to the soup.
• Whisk: Ensures the eggs and lemon juice become smooth and frothy, helping prevent curdling.

Warning: Do not add the egg-lemon mixture directly to boiling soup. Always temper it first and keep the soup below a simmer to maintain a silky texture.

Yield & Exact Sizing

• Total Yield: Makes approximately 6 generous servings, about 1½ to 2 cups per serving.
• Fish Portion: Each serving contains roughly 5 ounces of flaky white fish along with vegetables and broth.
• Vegetable Size: Cut potatoes into 1-inch cubes and carrots into ½-inch pieces so they cook evenly without becoming mushy.
• Cooking Shrinkage: The vegetables retain most of their volume, while the fish flakes into slightly smaller pieces after poaching. The finished soup remains hearty with plenty of chunks in every bowl.

Ingredients

For the Fish Broth:

2 lb firm white fish fillets (cod, haddock, sea bass, or snapper)

8 cups water

1 large onion, quartered

2 carrots, cut into thick rounds

2 celery stalks, chopped (or ½ fennel bulb, sliced)

2 bay leaves

1 tsp whole black peppercorns

1 tsp salt

For the Soup Base:

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, minced

2 leeks, thinly sliced (white and light green parts)

2 to 3 medium potatoes, peeled and cut into 1-inch cubes

2 carrots, diced

1 cup reserved fish broth

2 cups vegetable broth or water

1 tsp dried oregano

Salt, to taste

Freshly ground black pepper, to taste

For the Avgolemono:

2 large eggs, room temperature

⅓ cup freshly squeezed lemon juice

½ cup hot soup broth

For Serving:

¼ cup fresh dill, chopped

¼ cup fresh parsley, chopped

Lemon wedges

Crusty rustic bread

Instructions

1. Prepare the fish broth. Place the fish, water, quartered onion, carrots, celery (or fennel), bay leaves, peppercorns, and salt into a large stockpot. Bring to a gentle simmer over medium heat, keeping the temperature around 190°F to 200°F (88°C to 93°C). Cook for 12 to 15 minutes until the fish flakes easily.
2. Strain the broth. Carefully lift the fish onto a plate to cool. Pour the broth through a fine-mesh sieve into a clean bowl, discarding the cooked vegetables and seasonings. Reserve 1 cup of broth for the soup base.
3. Flake the fish. Once cool enough to handle, remove any skin and bones, then break the fish into large bite-sized pieces. Set aside.
4. Cook the aromatics. Heat the olive oil in a heavy soup pot over medium heat. Add the chopped onion and cook for about 6 to 8 minutes until softened. Stir in the garlic and sliced leeks, then cook another 3 to 4 minutes.
5. Simmer the vegetables. Add the potatoes, diced carrots, reserved fish broth, vegetable broth (or water), oregano, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the vegetables are fork tender.
6. Prepare the avgolemono. Whisk the eggs and lemon juice until light and frothy. Slowly whisk in the hot broth a little at a time to gently warm the eggs.
7. Finish the soup. Reduce the soup to very low heat, below 180°F (82°C). Slowly pour in the tempered egg mixture while stirring constantly until the broth becomes slightly thicker and silky.
8. Add the fish and herbs. Fold the flaked fish into the soup and warm it gently for 2 to 3 minutes without boiling. Stir in the chopped dill and parsley, then remove from the heat.
9. Serve immediately. Ladle the soup into warm bowls and garnish with fresh herbs, lemon wedges, and plenty of crusty bread for dipping.

Visual & Tactile Cues

While Poaching the Fish

• The broth should barely ripple with small bubbles around the edges. A vigorous boil can cause the fish to become tough and fall apart.
• Properly cooked fish will turn opaque and flake easily with gentle pressure from a fork while still remaining moist inside.

While Sautéing the Vegetables

• The onions and leeks should become soft, glossy, and lightly translucent without browning.
• The garlic should smell fragrant after about 30 seconds. If it begins to darken, reduce the heat immediately to prevent bitterness.

During the Vegetable Simmer

• The potatoes should be tender enough to pierce easily with a fork while still holding their shape.
• The broth will deepen in color as the vegetables release their natural sweetness, becoming slightly richer but still clear.

While Making the Avgolemono

• The egg and lemon mixture should become pale yellow and foamy after whisking.
• As hot broth is added, the mixture should stay smooth without any visible cooked egg pieces.

Finishing the Soup

• After adding the avgolemono, the broth should appear silky with a slight creamy sheen instead of looking thick like chowder.
• The finished soup should gently coat the back of a spoon while remaining light and pourable.

Cooking Notes (Pro Tips)

• Keep the Broth Gentle: Maintain a gentle simmer throughout the poaching stage. Excessive heat toughens delicate fish and clouds the broth.
• Temper Slowly: Add the hot broth to the eggs in a slow, steady stream while whisking continuously. This gradual warming prevents scrambled eggs from forming.
• Avoid Boiling After Avgolemono: Once the egg-lemon mixture has been incorporated, keep the soup below a simmer. High heat can cause the silky broth to separate.
• Fold the Fish Carefully: Stir gently when returning the fish to the pot. Large flakes give the finished soup an attractive presentation and better texture.

Storage & Reheating Guide

• Refrigerator: Store cooled leftovers in an airtight container for up to 2 days. Because the soup contains eggs and seafood, refrigerate within 2 hours of cooking.
• Freezer: For best quality, freeze the soup before adding the avgolemono for up to 2 months. Prepare a fresh egg-lemon sauce after thawing and reheating.
• Best Reheating Method: Warm slowly in a saucepan over low heat, stirring occasionally. Keep the soup below a simmer to preserve the smooth texture.
• Avoid High Heat: Do not bring leftover soup to a boil or microwave it on high power. Excessive heat can cause the egg-lemon sauce to curdle and the fish to become dry.

Serving Suggestions

Psarosoupa is perfect for a relaxed family dinner or a leisurely weekend lunch where simple Mediterranean flavors can shine.

• Crusty Artisan Bread: Thick slices of rustic bread are perfect for soaking up every drop of the silky lemon broth without competing with its delicate flavor.
• Traditional Greek Village Salad: Fresh tomatoes, cucumbers, olives, feta, and a light vinaigrette provide a crisp, refreshing contrast to the warm soup.
• Marinated Olives and Roasted Peppers: A small Mediterranean appetizer platter adds bright, savory flavors while keeping preparation simple.
• Light White Wine: A chilled Sauvignon Blanc, Assyrtiko, or Pinot Grigio complements the citrus notes and delicate fish without overpowering the meal.

Nutrition Facts

Estimated Nutrition per Serving

• Calories: 330 kcal
• Fat: 12 g
• Carb: 18 g
• Protein: 36 g

Disclaimer: This nutritional information is an estimate provided by an online calculator and is meant for informational purposes only.

Recipe Science

Psarosoupa is a traditional Greek seafood soup built around a simple but highly flavorful fish broth. White fish is gently poached with aromatic vegetables before being combined with potatoes, leeks, and carrots. The soup is finished with avgolemono, a classic mixture of eggs and lemon juice that thickens the broth naturally while adding bright acidity and a smooth texture.

The gentle cooking method plays an important scientific role. Fish proteins begin to firm at relatively low temperatures, allowing the fillets to remain moist while enriching the broth with collagen and flavor. Tempering the eggs with hot broth gradually raises their temperature before they are added back to the soup, creating a stable emulsion instead of curdled egg pieces. Fresh lemon juice also contributes acidity, which enhances flavor perception and balances the richness of the eggs.

This preparation works well for home cooks because it relies on straightforward techniques rather than specialized equipment. Preparing the broth first creates a flavorful foundation, while the vegetables can simmer unattended for much of the cooking time. Leftovers should always be reheated gently over low heat to preserve the smooth consistency of the avgolemono and prevent the fish from becoming overcooked.

A typical serving is naturally high in protein from the fish while remaining moderate in carbohydrates and fat. Saturated fat generally remains well below 20% of the FDA Daily Value. Sodium content can approach or exceed 20% of the Daily Value depending on the broth and added salt, so using low-sodium broth and seasoning to taste can help reduce overall sodium without sacrificing flavor.