Greek island fish soup is always a delicious affair. Psarosoupa is one of the most comforting ways to serve fish. The creamy avgolemono finish brings everything together. You can make this with almost any tasty whole fish, large or small.
This rustic pasta dish calls for a sprinkling of dried rusk crumbs and speaks to the ingenuity of Greek island cooks, who used this simple technique to mimic the texture of ground meat. The recipe dates to older, poorer times, but it’s still delicious and a vegetarian’s delight!
This is one of the most traditional and oldest recipes from the island of Mykonos, and one of the Aegean’s most delicious savory pies!