Greek psarosoupa (lit. fish soup) is a simple dish consists of fish—usually the firm-fleshed varieties like red mullet, snapper, cod, or red gurnard—poached with vegetables; most often a combination of carrots, celery, and onions, or leeks, garlic, and potatoes.

Once it is cooked, the fish is set aside while the broth is boiled with rice. Quite often, an egg beaten with lemon juice is stirred into the broth, making psarosoupa a filling, yet surprisingly light dish.