Start to finish: 45 minutes / Servings: 4
The Greek fish soup called psarosoupa traditionally is made with homemade fish broth. It typically is chunky with vegetables and sometimes rich and creamy with tempered egg, but it’s always brightened up with a generous amount of lemon juice and enriched with fruity olive oil. Our much-simplified version uses store-bought chicken (or vegetable) broth as the primary liquid, but we boost the umami factor and seafood flavor with Asian fish sauce. Just before serving, drizzle individual bowlfuls with olive oil.
2 tablespoons extra-virgin olive oil, plus more to serve
3 medium celery stalks, roughly chopped
2 medium carrots, peeled and roughly chopped
Kosher salt and ground black pepper
2 tablespoons fish sauce
½ cup long-grain white rice, rinsed and drained
1 quart low-sodium chicken broth OR vegetable broth
1 teaspoon dried oregano
1 pound skinless cod fillets, cut into 2-inch pieces
¼ cup lemon juice
In a large Dutch oven over medium, heat the olive oil until shimmering. Add the celery, carrots and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Stir in the fish sauce, followed by the rice, broth, oregano and 2 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the rice is tender and the broth has thickened slightly, 15 to 18 minutes.
Remove the pot from the heat. Add the fish, then quickly cover and let stand until the fish is opaque throughout and flakes easily, 6 to 8 minutes. Gently stir in the lemon juice, then taste and season with salt and pepper. Serve drizzled with additional oil.
Optional garnish: Chopped fresh flat-leaf parsley OR chopped fresh dill