Psarosoupa (Fish Soup) is a traditional Cypriot recipe for a classic soup of small fish in a vegetable and potato base finished with rice. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Fish Soup (Psarosoupa).
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Ingredients
1.5kg small sea fish
100g carrots, scraped and cut into small pieces
100g onions, finely chopped
100g ripe tomatoes, sieved (or 100ml passata)
2 tbsp olive oil
50g potatoes, diced
4 tbsp lemon juice
70g rice
8 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Clean, scale and wash the fish. Place the fish in large pan, pour over 3l cold water and bring to a boil. Pass through a fine-meshed sieve and pour the broth back into the pan (keep the fish in the pan).
Add the vegetables, bring back to a simmer and cook for about 20 minutes, or until the vegetables are tender. Remove the fish from the pan and one them then add the fish flesh back to the pan along with the rice.
When the rice is tender add the tomatoes, olive oil, salt and black pepper. Cook for 5 minutes more then take the pan off the heat.
Stir in the lemon juice and season to taste with salt and freshly-ground black pepper.
Ladle into warmed bowls and serve topped with the parsley.
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