Psarosoupa (Greek : ψαρόσουπα ) 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.[1] Some prefer a firm, white-fleshed fish, such as grouper , snapper , or rockfish , and avoid more oily fish .[2]
Bourdeto , fish soup of Ionian islands and western Greece.
Garoufa , a traditional recipe of Kastoria , which is made with 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 .[3]
Psarosoupa me chorta kritiki is the variety of Crete . It is thick, rich, and red in color. Originating in Agios Nikolaos , it features slices of fish along with carrots , celery, tomatoes, zucchini , flour , and various spices and seasonings.[1]
Psarosoupa avgolemono , a variety with avgolemono (broth with eggs and lemon ). It replaces the chicken broth or stock of regular avgolemono soups with fish fumet or court bouillon .[4] Psarosoupa may be served with retsina .[5] [6]
^ a b Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 79.
^ 1001 Foods to Die For (Andrews McMeel Publishing, 2007), p. 160.
^ Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 80.
^ Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece , p. 82.
^ Diane Kochilas, The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands (Macmillan: 1993), p. 233.
^ Jeannette Ferrary, Good Day for Soup: Over 200 Recipes for Any Occasion (Chronicle Books, 1995), p. 226.
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