From Wikipedia, the free encyclopedia
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]
Varieties
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]
See also
References
^
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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