Fish Soup (Psarosoupa)

This is my husband’s favorite meal. He grew up in Piraeus, a port just outside of Athens, so his first love is the sea; his second, seafood. When the girls were younger, he would take them on fishing trips and make soup with the day’s catch. Traditionally, psarosoupa is made with the whole fish, head and all—if you do, you’ll have to remove the bones once the fish is cooked. A truly hearty and healthy dish.

fish chowder


  • ½ cup Eleni® Extra Virgin Olive Oil
  • 2 large onions, quartered
  • 4 stalks of celery, thickly sliced
  • 4 medium potatoes, cut in eighths
  • 4 carrots, thickly sliced
  • ½ cup chopped fresh parsley
  • 2–3 lbs (1–1.4 kg) fresh cod (scaled and cleaned if
  • using whole fish)
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 bay leaf
  • ½ cup uncooked white rice (optional)
  • lemon wedges (1 for each bowl)
  • freshly ground black pepper, to taste (garnish)
Serves:  4-6


Add olive oil, onions, celery, potatoes, carrots, and parsley to a large pot. Sauté until onions are translucent and the vegetables tender, 15–20 minutes. Add 8 cups of water and bring to a boil. Add fish, salt, pepper, and the bay leaf. Reduce heat to medium-low and simmer for 15–20 minutes.

Once vegetables and fish have cooked, remove from pot. If a whole fish was used, remove the bones once cooked. Add rice, if using, and simmer in stock until cooked, about 20–30 minutes. Add vegetables and fish back to pot once rice has cooked.

Serve each bowl with a lemon wedge and a twist or two of freshly ground black pepper.


Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).


Olive Oil Cookbook

From the Olive Grove
Mediterranean Cooking with Olive Oil

A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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