Psarosoupa

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Psarosoupa (Greek: ψαρόσουπα) is 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]

Psarosoupa may be served with retsina.[5][6]

See also[edit]

References[edit]

  1. ^ a b Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece, p. 79.
  2. ^ 1001 Foods to Die For (Andrews McMeel Publishing, 2007), p. 160.
  3. ^ Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece, p. 80.
  4. ^ Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece, p. 82.
  5. ^ Diane Kochilas, The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands (Macmillan: 1993), p. 233.
  6. ^ Jeannette Ferrary, Good Day for Soup: Over 200 Recipes for Any Occasion (Chronicle Books, 1995), p. 226.