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Velvety Greek Fish Soup with Forkbeard and Saffron
Rich Fish Broth with Smooth Blended Vegetables
🍽️ 6 servings Prep 25 min. Cook 100 min. Total 125 min. ⭐ Medium

Cook the fish first, strain its broth and simmer the vegetables in it. Blending the vegetables gives this soup its velvety body without cream.

The Story Behind the Recipe

Fish soup has always been a family favorite. Both my parents made it when I was growing up, each with a slightly different approach.

This version combines influences from both, particularly my father. I love soups in general, and fish soup is my favorite, especially when made with scorpionfish.

Scorpionfish can be expensive, so here I used forkbeard, known in Greek as salouvardos. It makes a delicious alternative, and the same method works with other fish suitable for soup.

The Technique

  • Strain the fish broth before adding vegetables.
  • Remove every bone from the cooked fish.
  • Blend the fully tender vegetables for a smooth texture.
Ingredients

  • Whole forkbeard or another soup fish: approximately 1 kg / 2.2 lb, cleaned

  • Onions: 2

  • Carrots: 3-4

  • Small-to-medium potatoes: 1-2

  • Celery stalk: a little

  • Leek: 1

  • Celery leaves: approximately 5-6

  • Thyme: to taste

  • Bay leaves: 1-2

  • Vegetable stock: to taste

  • Kozani saffron: 3-4 threads

  • Small whole crayfish, shell-on: 1 handful, optional

  • Salt, if needed

  • Black pepper

Steps

Fish and Broth

  1. Place hot water, vegetable stock and the fish in a pot.

  2. Simmer until the fish is cooked. Mine took approximately 40 minutes; adjust to your fish.

  3. Lift out carefully and strain the broth thoroughly.

  4. Flake the fish, removing all bones.

Vegetables and Finishing

  1. Add the onions, carrots, potatoes, celery, leek, celery leaves, thyme, bay and pepper to the strained broth.

  2. Simmer until completely tender. My preparation took approximately 60 minutes.

  3. Remove the bay, celery leaves and any woody thyme stems. Blend until smooth.

  4. Add saffron and optional whole crayfish. Simmer until the crayfish are cooked and have flavored the soup.

  5. Remove the crayfish, return the flaked fish and warm briefly. Adjust salt and serve.

Tips and Secrets

  1. Treat the timings as guides and check doneness.

  2. Thin a thick soup with hot water.

  3. The crayfish are optional.

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