Psarosoupa
Psarosoupa is the Greek word for a fish soup, traditional to Greek cuisine. There are several variations on the soup. All include fish and vegetables.
The types of fish used vary: carp, cod, hake, mackerel, salmon, skate, trout, turbot, perch, haddock, and swordfish are all possibilities. Some prefer a firm, white-fleshed fish, such as grouper, snapper, or rockfish, and avoid more oily fish.
- Psarosoupa Patmou is 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, it feasures slices of fish along with carrots, celery, tomatoes, zucchini, flour, and various spices and seasonings.
- Psarosoupa avgolemono is a variety with avgolemono. It replaces the chicken broth or stock of regular avgolemono soups with fish fumet or court bouillon.
Psarosoupa may be served with retsina.
