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Greek Fishermans Soup

Greek fishermans soup simmers cod, Yukon Gold potatoes, and vegetables in seafood stock for a light, savory broth. Fresh lemon juice and parsley finish each bowl with a bright, herbal touch.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 celery ribs chopped
  • 1 carrot medium, peeled and sliced
  • 1 carton (32 oz) seafood stock
  • 2 cups water
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb cod fillets boneless, skinless, cut into 1 1/2-inch pieces
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, celery, and carrot, and cook for 5 minutes, stirring occasionally.
  3. Add the seafood stock, water, potatoes, bay leaf, salt, and pepper, and bring to a boil over high heat.
  4. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are tender.
  5. Add the cod and simmer gently for 5 to 8 minutes, until the fish is opaque and reaches 145°F in the thickest piece.
  6. Remove the bay leaf.
  7. Stir in the lemon juice and parsley.

Notes

For tender fish, add the cod only after the potatoes are tender and avoid vigorous stirring. Refrigerate leftovers in an airtight container for up to 2 days; freezing is possible, though the potatoes may soften. For lower sodium, use low-sodium seafood stock and adjust the salt to taste.