Psarosoupa (Greek Seafood Soup)

My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

Step: 1

Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.

Step: 2

Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.

Step: 3

Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.

Step: 4

Ladle soup into bowls and drizzle remaining olive oil over it.

Per Serving: 275 calories; protein 24.5g; carbohydrates 18.9g; fat 10.8g; cholesterol 40.7mg; sodium 844.1mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.