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Greek-Style Fish Soup
Recipes
Greek-Style Fish Soup
6 servings
45 minutes total (Active 20 minutes)
Ingredients
  • 2 cups carrot sticks
  • 2 stalks celery
  • 1 medium red onion
  • 1 large leek
  • 1 lb baby yellow potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cups no-salt-added chicken stock (or broth)
  • 1 lemon, for zest/wedges
  • 1 bunch fresh Italian parsley, divided
  • 1 lb firm white fish (such as cobia, snapper, or tilapia)
  • 1 ¾ teaspoons kosher salt
  • 1 teaspoon pepper
Steps
  1. Preheat 4 quart saucepan on medium-high 2–3 minutes. Cut carrots, celery (1 cup), and onion (1 cup) into ½-inch cubes. Slice leek (white part only); halve potatoes.
  2. Place 1 tablespoon oil in pan. Stir in carrots, celery, onions, and leeks. Cook 4–5 minutes, stirring occasionally, until lightly browned.
  3. Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and cover. Simmer 18–20 minutes until potatoes are tender. Zest lemon (1 teaspoon), then cut into wedges. Chop parsley (1 cup). Cut fish into 1-inch cubes (wash hands).
  4. Mash vegetables lightly in pot. Stir in fish, zest, ½ cup parsley, salt, and pepper. Cover and simmer 4–5 minutes until fish is opaque and flakes easily. Divide soup among serving bowls. Drizzle with remaining 2 tablespoons oil and sprinkle with remaining ½ cup parsley; serve with lemon wedges.
Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ⅙ recipe serving: Calories 240, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 25mg, Sodium 760mg, Total Carb 24g, Fiber 4g, Sugars 4g, Protein 21g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%