Description
Experience a delightful Greek Fisherman’s Soup filled with fresh fish and tomatoes, perfect for a cozy dinner.
Ingredients
Scale
- 2 pounds whole white fish (opt for red snapper, cod, or monkfish)
- ¼ cup olive oil (extra virgin recommended)
- 1 small onion (finely chopped)
- 1 stalk celery (diced)
- 2 cloves garlic (grated)
- 3 potatoes (peeled and diced)
- 1 15 ounce canned tomatoes (pureed)
- salt and pepper (to taste)
- 7–8 cups water
- lemon wedges
- 2 tablespoons fresh parsley (chopped)
Instructions
- In a large pot, add water and the whole fish. Lightly season with salt and bring it to a boil. Once boiling, lower the heat and simmer gently for about 20 minutes.
- Carefully remove the fish from the pot and strain the broth through a fine mesh sieve to catch any remaining bones, discarding the bones afterwards.
- In the same pot, wipe it clean before adding the chopped onion, olive oil, and diced celery. Sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Stir in the grated garlic and cook for another minute until fragrant, ensuring you keep an eye on it to avoid any burning.
- Introduce the diced potatoes to the pot, seasoning with salt and pepper to your liking. This will provide heartiness to the soup.
- Pour in the pureed tomatoes, stirring well. Let it cook over medium-low heat for about 10 minutes, letting all the flavors come together.
- Add the strained fish broth back into the pot and bring it to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Carefully remove the fish skin and bones, chopping the fish into bite-sized chunks. Return the fish pieces to the pot and stir gently to incorporate.
- Taste the soup and adjust the seasoning as necessary. Garnish with freshly chopped parsley before serving.
Notes
- This soup is best served hot with lemon wedges on the side.
- Feel free to add other seafood for extra flavor.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Greek Fisherman's Soup, seafood soup, fish soup, Mediterranean recipes