Psarosoupa ( el, ψαρόσουπα) is the Greek word for a

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

, traditional to

Greek cuisine Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, oli ...

. There are several variations on the soup. All include fish and

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s. The types of fish used vary:

carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

hake The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gad ...

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

, Skate (fish), skate, trout, turbot, perch, haddock, and swordfish are all possibilities.Vilma Chantiles, ''Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece'', p. 79. Some prefer a firm, white-fleshed fish, such as grouper, snapper (disambiguation)#Animals, snapper, or Scorpaena, rockfish, and avoid more oily fish.

Varieties

*''Bourdeto'', fish soup of Ionian islands and western Greece. *''Garoufa'', a traditional recipe of Kastoria, which is made with Common carp, Grivadi fish. *''Psarosoupa Patmou'', a variety of Patmos, the smallest of the Dodecanese. It is a simple soup with fish, potatoes, tomatoes, onions, celery, rice, and various spices. *''Psarosoupa me chorta kritiki'' is the variety of Crete. It is thick, rich, and red in color. Originating in Agios Nikolaos, Crete, Agios Nikolaos, it features slices of fish along with carrots, celery, tomatoes, zucchini, flour, and various spices and seasonings. *''Psarosoupa avgolemono'', a variety with avgolemono (broth with egg (food), eggs and lemon). It replaces the chicken broth or Soup stock, stock of regular avgolemono soups with fish fumet or court bouillon. Psarosoupa may be served with retsina.Jeannette Ferrary, ''Good Day for Soup: Over 200 Recipes for Any Occasion'' (Chronicle Books, 1995), p. 226.

References

{{Cuisine of Greece Greek soups Fish and seafood soups

Varieties

See also

References