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Fish Soup (Ψαρόσουπα)

A classic Greek fish soup made with cod, vegetables and flavoured with lemon
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: Greek
Keyword: cod, fish, Greek soup
Servings: 6 people
Author: Mia Kouppa


  • Frying pan
  • Soup pot


  • 1 medium yellow onion, diced
  • 1 cup chopped celery
  • 12 - 14 cups (3000- 3500 mL) water
  • 1 cup sweet potatoes, chopped you can use equal amounts of winter squash instead
  • 1 cup fennel, chopped the white bulb only
  • 2 cups chopped carrots
  • 2 medium size white or yellow-flesh potatoes peeled and cut into quarters or halves
  • 350 grams (3/4 lb or 12 oz) fresh cod cut into 1 1/2 inch cubes
  • 1 cup (75 grams) uncooked small pasta like tubetti
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup (125 mL) lemon juice, freshly squeezed
  • 2 tbsp all-purpose flour
  • 3 tbsp olive oil, divided


  • In a small frying pan heat 1 tablespoon of olive oil. When hot, add the chopped onion and fry the onion until caramelized.
  • Meanwhile, fill a large pot with 12 cups of water (you may need to add more as your soup cooks). Once the water comes to a boil, add your celery, sweet potatoes (or squash), fennel, carrots and potatoes. Slowly add in the fried onions as well.
  • Cook your soup over medium heat until the vegetables are done and can easily be pierced with a sharp knife. This should take approximately about 30-40 minutes.
  • Carefully remove the white or yellow-flesh potatoes and place them in a small bowl with about 1/4 cup of the cooking liquid. Mash the potatoes with a potato masher or a fork and then return them to the soup pot.
  • With the soup still over medium heat, add in your pasta and the cod. Add the salt and pepper. Cook your soup until the pasta and cod have been cooked through; this should take between 10-15 minutes. Add up to 2 cups more water at any point if you feel your soup is too thick.
  • Meanwhile, in a small bowl add the lemon juice, 2 tablespoons of flour and 2 tablespoons of liquid from the pot. Stir gently until the mixture is smooth. Add to the soup, along with 2 tablespoons of olive oil.
  • Cook for an additional 5 minutes.
  • Remove the soup from the heat and allow it to thicken slightly for a few minutes before serving.
  • Enjoy!


Be sure to check your cod fillet for any bones and remove them before adding the fish to your soup. 
If at any time, you see your soup getting too thick, boil some water, and add it while it's cooking.
If you have leftovers; you might have to add some water, before reheating.