Authentic Mount Athos Fish Soup (Psarosoupa)

Authentic Mount Athos Fish Soup (Psarosoupa)

The monastic cuisine of Mount Athos is famous for its simple yet incredibly flavorful approach to seafood. Today, we are sharing a traditional, rich fish soup with a velvety texture achieved by pureeing the root vegetables, exactly as the monks prepare it in the monasteries of Mount Athos.

Ingredients

1 kg mixed fish, suitable for boiling
2 onions
1 bunch of celery
4 carrots
2 green bell peppers
1 bunch of fresh dill, finely chopped
4 medium potatoes
¼ cup olive oil
1 wine glass of fresh lemon juice
½ cup rice
Salt and freshly ground black pepper

Instructions

Preparation: Clean and wash the fish thoroughly. At the same time, peel and wash all the vegetables.
Boiling: In a large pot with 1.5 liters of water, place the fish and all the vegetables whole (except for the chopped dill) and bring to a boil.
Pureeing the Vegetables: Once everything is well-cooked, remove the vegetables from the pot. Discard the green bell peppers, and pass the remaining vegetables (onions, carrots, potatoes, celery) through a blender or a food mill to turn them into a smooth puree.
Straining the Broth: Strain the fish from the broth. Carefully debone the fish (you can keep the clean meat to add back into the soup at the end, or serve it separately). Pour the clean, strained broth back into the pot.
Building the Soup: Add the olive oil, finely chopped dill, salt, and the pureed vegetables directly into the clean broth.
Adding the Rice: As soon as the mixture comes to a boil, stir in the rice. Cook and stir occasionally for about 10 minutes until the rice is tender.
The Finish: Remove the pot from the heat, pour in the lemon juice, add fresh black pepper to taste, and serve the soup hot.