Greek Fish Soup (Psarosoupa)

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •6 cups fish or chicken broth
• •1.5 pounds white fish fillets (cod or haddock), cut into chunks
• •1/2 cup diced potatoes
• •1/4 cup fresh parsley, chopped
• •2 tablespoons fresh lemon juice
• •1 teaspoon dried oregano
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat, then sauté diced onion until softened, about 5 minutes.
2. 2Add minced garlic and cook for 1 minute until fragrant.
3. 3Pour in diced tomatoes and broth, bringing to a simmer.
4. 4Add potatoes and oregano, cooking for 10 minutes until potatoes are nearly tender.
5. 5Gently add fish chunks to the soup and simmer for 8-10 minutes until fish is cooked through and flakes easily.
6. 6Stir in fresh parsley and lemon juice, then season with salt and pepper to taste.
7. 7Serve hot in bowls, drizzled with extra olive oil if desired.

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