Name: Psarosoupa (Greek Seafood Soup)
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 10 servings
Ingredients: 6 cups seafood stock; 2 pounds swordfish steaks; 4 tablespoons olive oil, divided, or as needed; 0.5 large white onion, diced; 3 medium carrots, sliced; 3 stalks celery, sliced; 4 cloves garlic, minced; 1 (2 ounce) can anchovies, minced; 4 tablespoons lemon juice; 1 tablespoon fresh lemon zest; 2 tablespoons chopped fresh parsley; 0.5 tablespoon salt; 2 teaspoons fresh celery leaves, chopped; 1 teaspoon ground black pepper; 1 teaspoon chopped fresh thyme; 1 bay leaf; 2 medium russet potatoes, peeled and cubed; 0.5 cup uncooked white rice; salt and ground black pepper to taste

Ingredients

Instructions

Step 1

Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
Step 2

Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
Step 3

Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
Step 4

Ladle soup into bowls and drizzle remaining olive oil over it.

Enjoy your meal!