Psarosoupa (Greek fish soup) and Avgolemono recipe

This is the recipe for making Psarosoupa, a Greek fish soup that my mother has been making for years at home. Two meals get made from this recipe; the boiled fish with vegetables served with the sauce Avgolemono (lemon, mustard and egg) and the soup itself.

The fish was supposed to be cut in half but the fish shop we got it from sliced it on its side instead, so it ended up looking like a mess after it was cooked. Also I got the luminance levels wrong in some of the shots near the end and the soup looked a lot whiter than it actually was.

Ingredients:
  • Celery
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 1 tomato.

The fish should be a snapper, scaled, cleaned and cut in the centre so that it will fit in the saucepan (not like the way it was cut in this video).

The soup:
  • medium rice
  • 1 egg
  • 1 lemon.

Avgolemono:
  • Mayonaise
  • 1 egg
  • 1 teaspoon of mustard
  • juice of 1 lemon
  • 1 cup sunflower oil.

I hope you get inspired to try the recipe for yourself. Let me know if you have any questions about it.

All footage was shot on a Fuji X100s and edited on Final Cut Pro X 10.2.1 running on a quad-core Mac Mini.

G.

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