Hearty Greek Psarosoupa with Swordfish

Instructions

1. 1

   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.

2. 2

   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.
3. 3

   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.

4. 4

   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.

5. 5

   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.