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Hearty Greek Psarosoupa with Swordfish
Gluten Free
Greek

Hearty Greek Psarosoupa with Swordfish

A robust twist on traditional Greek seafood soup featuring tender swordfish, fresh vegetables, and aromatic herbs in a rich broth.
Gluten Free
Greek

Hearty Greek Psarosoupa with Swordfish

A robust twist on traditional Greek seafood soup featuring tender swordfish, fresh vegetables, and aromatic herbs in a rich broth.

1 hr 35 mins

Prep Time

1 hr 5 mins

Cook Time

Intermediate

Level

Serves 10

Servings

1 hr 35 mins

Prep Time

1 hr 5 mins

Cook Time

Intermediate

Level

Serves 10

Servings

This comforting Greek psarosoupa brings the Mediterranean to your kitchen with every spoonful. While traditional recipes often call for delicate white fish, I’ve chosen meaty swordfish for a heartier, more satisfying soup that’s perfect for feeding a crowd. The combination of aromatic vegetables, fresh herbs, and a splash of lemon creates a broth that’s both nourishing and deeply flavorful. Served alongside crusty bread, this soup makes for a complete meal that will transport you straight to the Greek islands.

Ingredients

  • seafood stock
    6
    cups
  • swordfish steaks
    2
    pounds
  • olive oil
    4
    tablespoons
  • white onion
    ½
    large
  • carrots
    3
    medium
  • celery
    3
    stalks
  • garlic
    4
    cloves
  • anchovies
    1
    2 ounce can
  • lemon juice
    4
    tablespoons
  • lemon zest
    1
    tablespoon
  • fresh parsley
    2
    tablespoons
  • salt
    ½
    tablespoon
  • celery leaves
    2
    teaspoons
  • black pepper
    1
    teaspoon
  • fresh thyme
    1
    teaspoon
  • bay leaf
    1
    leaf
  • russet potatoes
    2
    medium
  • white rice
    ½
    cup
  • salt and pepper

Tips

  1. Add diced tomatoes and a pinch of oregano for a more robust Mediterranean flavor.

  2. Include mussels or shrimp during the last 10 minutes of cooking for a mixed seafood version.

  3. Substitute the rice with orzo pasta for a different texture and heartiness.

  4. For a dairy-rich version, stir in a dollop of Greek yogurt just before serving.

Storage

Store leftover soup in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop, adding a little water or stock if the soup has thickened. The soup can be frozen for up to 2 months, though the texture of the potatoes may change slightly upon thawing.

Steps:

Cook the Swordfish
Pour the seafood stock into a large stockpot and bring to a rolling boil over high heat. Add the swordfish steaks and boil until the fish is cooked through and flakes easily with a fork, about 5-6 minutes. Carefully remove the fish from the pot, reserving all the flavorful cooking liquid. Set the fish aside and coarsely chop or flake it into bite-sized pieces.
Build the Flavor Base
In a separate large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced carrots, and celery, sautéing for 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. Pour in the reserved fish stock and add the minced anchovies, lemon juice and zest, chopped parsley, salt, celery leaves, black pepper, thyme, and bay leaf.
Simmer and Develop Flavors
Increase the heat to bring the soup to a boil, then reduce to medium-low heat. Allow the soup to simmer gently for about 20 minutes, letting all the flavors meld together beautifully. This slow simmering process creates the rich, aromatic base that makes this soup so special.
Add Rice and Potatoes
Stir in the cubed potatoes and uncooked rice. Continue simmering until both the rice and potatoes are tender, approximately 20 minutes more. During the last 5 minutes of cooking, gently fold in the cooked swordfish pieces to warm them through without overcooking. Taste and adjust seasoning with additional salt and pepper as needed.
Serve
Remove the bay leaf before serving. Ladle the hot soup into bowls and drizzle each serving with the remaining olive oil for extra richness and authentic Greek flavor. Serve immediately with crusty bread on the side.

Nutritions

  • Calories

    275 kcal

    Energy

    1151 kJ

    Protein

    25 g

    Fat

    11 g

    Carbohydrates

    19 g

    Fiber

    2 g

    Sugars

    4 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add diced tomatoes and a pinch of oregano for a more robust Mediterranean flavor.

  2. Include mussels or shrimp during the last 10 minutes of cooking for a mixed seafood version.

  3. Substitute the rice with orzo pasta for a different texture and heartiness.

  4. For a dairy-rich version, stir in a dollop of Greek yogurt just before serving.

FAQ

Yes, psarosoupa actually improves in flavor when made a day ahead. Store it in the refrigerator and reheat gently, adding a splash of stock or water if needed to thin the consistency.
Any firm white fish works well – try halibut, cod, mahi-mahi, or sea bass. Avoid delicate fish like sole or flounder as they may fall apart during cooking.
Yes, this recipe is naturally gluten-free as it contains no wheat-based ingredients. Just ensure your seafood stock is also gluten-free if store-bought.
While anchovies add authentic umami depth, you can omit them if preferred. Consider adding a splash of fish sauce or extra salt to compensate for the lost savory flavor.