What is Psarosoupe?

Small- but the subordinate nation of Greece is almost surrounded by the Mediterranean Sea, which makes fresh seafood an easy and cheap option. Several native fish soups such as Psarosoupe have been prepared for centuries as a way to use fishermen to use catches they could not sell on the market. This soup has evolved to integrate both rice and potatoes, along with a mixture of carrots, celery, onion and broth, made slightly acidic with lemon juice.

Psarosoupe, as well as his Greek cousin kakavia , began fishermen - and communities that supported them - ate fish that would not be sold. However, species of fish that work best for soups were a general focus of species such as red Snapper, bass, halibut, groups, trout and cod. In general, the more massive pieces of fish are, the better they will hold in the soup and the less likely they will boil.

Many fishermen make fish soup like Psarosoupe while still at sea. Fish is fresh at the moment and universityE of what they need is the only burner or hot plate. Many chefs begin with the soup by placing the pot on the stove and the most pleasant oil, quickly ticking thick pieces of fish on all sides before the real soup begins to shape. Other chefs just bags of pieces of fish into the soup.

For each pound of fish pieces placed in Psarosoupe, 4 cups (900 ml) of water should be poured into the pan. After the pot begins to cook, it should be warm. When the fish is almost cooked, the pieces should be removed from the fish stock and storage. Otherwise, they will boil while the other ingredients are still cooking.

Fish stock goes sliced ​​potatoes, chopped carrots and celery and ground onion. Once these ingredients are cooked for 15 or 20 minutes, the fish are returned, often with some rice. Some chefs use potatoes or rice, but many use both of them. When rice and potatoes are almost cooked, the chopped paradise is addedČata and olive oil, along with salt and pepper. Before serving psarosoupa, oil and tomatoes, they usually allow to cook with soup for at least five minutes more to combine tastes. When the heat goes out and the service spoon comes out, about 0.25 cup (59 ml) lemon juice for 8 cups (1.8 liters) of the soup gives the last bowl a light flavor citrus.