PSAROSOUPA - Fish soup

(Source: "The Taste of Cyprus", Gilli Davies - The best cookbook from Cyprus in english)

· serves 4 - 6 ·


2 tablespoons

sunflower or olive oil

1 large

onion, sliced

1 clove

garlic, crushed

3lb /1,5 kg

assorted small fish or heads, tails and bones


large juicy tomatoes or / 2 tablespoons
concentrated tomato puree

1 glass/200 ml

dry white wine

2 tablespoons

chopped parsley

small piece

lemon peel
/1 tablespoon/ /Lemon Balm - optional/

salt and freshly ground black pepper

1. Heat the oil in a large saucepan and gently fry the onion and garlic till soft but not brown.

2. Add the grated fresh tomatoes or tomato puree.

3. Add the cleaned fish, wine, parsley, lemon peel and seasoning.

4. Add enough water to cover all the ingredients and bring to the boil. Cover the pan and simmer for 30 minutes.

5. Strain the soup and reheat.

6. Serve with chunks of fresh bread.

This page translated into Hungarian on \magyar_receptek\Fish.htm Click on this underlined address to have it in Hungarian.

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