Psarosoupa (Greek :ψαρόσουπα ) is the Greek word for afish soup , traditional toGreek cuisine . There are several variations on the soup. All include fish andvegetables .
The types of fish used vary:carp ,cod ,hake ,mackerel ,salmon ,skate ,trout ,turbot ,perch ,haddock , andswordfish are all possibilities.[ 1] grouper ,snapper , orrockfish , and avoid moreoily fish .[ 2]
Bourdeto Garoufa , a traditional recipe ofKastoria , which is made withGrivadi fish.Psarosoupa Patmou , a variety ofPatmos , the smallest of theDodecanese . It is a simple soup with fish,potatoes ,tomatoes ,onions ,celery ,rice , and variousspices .[ 3] Psarosoupa me chorta kritiki is the variety ofCrete . It is thick, rich, and red in color. Originating inAgios Nikolaos , it features slices of fish along withcarrots , celery, tomatoes,zucchini ,flour , and various spices and seasonings.[ 1] Psarosoupa avgolemono , a variety withavgolemono (broth witheggs andlemon ). It replaces thechicken broth orstock of regular avgolemono soups withfish fumet orcourt bouillon .[ 4] Psarosoupa may be served withretsina .[ 5] [ 6]
^a b Vilma Chantiles,Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 79. ^ 1001 Foods to Die For (Andrews McMeel Publishing, 2007), p. 160.^ Vilma Chantiles,Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 80. ^ Vilma Chantiles,Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 82. ^ Diane Kochilas,The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands (Macmillan: 1993), p. 233. ^ Jeannette Ferrary,Good Day for Soup: Over 200 Recipes for Any Occasion (Chronicle Books, 1995), p. 226.
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