Keto Psarosoupa (ψαρόσουπα) might sound like some Klingon dish: Especially if you don’t know a lot about Greek food-naming tradition. It’s always simple! You just use the main ingredient and add it to the preparation method. Psari is a modern Greek word for fish, while “soupa” is, well of course – soup! In ancient Greek, this would be Ichtiosoupa because ichtis (ἰχθύς) was the word for fish!
Fatty fish – best choice
Many people think that fish is not so Keto-friendly due to high protein and low-fat content. However, if you choose a fatty fish, such as red grouper you will benefit from numerous nutrients! If you spent your vacations in Greece, you must have visited a Greek Psarotaverna or Fish Tavern. As we already wrote, nothing compares to the taste of fresh fish prepared with Greek passion and lots of olive oil.
Fish had been adored by Greeks from the antiquity and it was one of the most valuable items sold in the markets. As always, fish needs to be coated with a good source of fat, olive oil and vegetables to make a healthy twist. However, did you know that by adding some animal fat, such as butter and cream, you can make your fish broth into a turbo-boost of health? Animal source nutrients will give you comfort in cold autumn and winter days!
The types of fish used in Psarosoupa vary: carp, cod, hake, mackerel, salmon, skate, trout, turbot, perch, haddock, and swordfish….
Ancient love for soups
Soups were beloved equally by the elites and pour people in ancient Greece. In fact, while the poor people ate lentil soup, the elite ate meat and fish broths with lots of vegetables and spices. There are numerous historical data and even cookbooks which left us the input on ancient Greek cuisine. One of the best books that bring ancient Greek cooking tradition is called Meals and Recipes from Ancient Greece.
When the days get grey
Here in the northern hemisphere, November is bringing winter on the doorways. In Greece, the weather is still warm. However, in northern parts and especially in the mountains, temperatures are touching the zero at night. Nothing helps to lift up the spirit during those cold days like a bowl of warm soup. Besides our Avgolemono soup, Psarosupa could be the best example! Tasty, nutritious and with some magical powers to ease the gone summer blues.
The change of season was extremely important to Ancient Greeks. This is why they had the myth about Persephone! For this specific recipe, we will go to the kingdom of mighty Poseidon for the main ingredient. Furthermore, we’ll visit the kingdom of Demeter for the nutritious vegetables and spices!
Let’s get to the creamy Keto Psarosoupa recipe
Keto Psarosoupa - Fish soup
- 2 medium red groupers You can use frozen and you can use any fish of your choice
- 1,2 litre (6 cups) filtered water
- 2 tbsp olive oil
- 4 bay leaves
- 1 tsp sea salt
- 1 small celery stick finely chopped
- 1 medium zucchini cut into thick slices
- 1 small red bell pepper
- 4 cloves garlic minced
- 1/3 tsp dried dill
- 1 tsp red paprika powder
- 1 tsp oregano
- 2 tbsp goat butter alternatively use grass-fed cow's butter
- 4 tbsp sour cream
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp dried rosemary
- 1 tbsp pumpkin seeds
Place the red groupers into a deep pot and cover with 1 litre of water. Add olive oil, salt, bay leaves and finely chopped celery stick. Let it boil for 15 minutes and then remove the fish from the pot. Place it on a wide plate and sprinkle with olive oil.
Chop the red bell pepper, slice the zucchini, mince the garlic and add them to the fish broth. Add all the spices except rosemary, turmeric and black pepper. We will add them in the end. Let it boil again and then reduce the heat. Cook for 15 minutes.
At this point add goat butter and sour cream. Mix well to unify. let it simmer for another 5 minutes. Now Add rosemary, turmeric and black pepper.
You can return pieces of fish meat to the soup, or have it as a main dish afterwards. Before serving, add some pumpkin seeds to each portion.