Helena & Vikki's Psarosoupa with Olive Oil Pita Bread

This delicious Winter Psarosoupa recipe is by our friends Helena and Vikki. Helena and Vikki are identical twins born in South Australia. The girls learnt the tricks of the trade from their Greek Grandmother. Growing up in a Greek family has given them a passion & love for Mediterranean food. The girls now live in Sydney where they have found their love for food as they continue to work in the industry. Helena is an assistant food editor at Delicious Magazine and Vikki freelances as a recipe writer and contributor at Buzzfeed Australia.

INGREDIENTS
Psarosoupa

  • ¼ cup (60ml) Phileos extra virgin olive oil plus 1 tbs plus extra to serve  

  • 1 white onion, thinly sliced 

  • 3 garlic cloves, sliced 

  • 1 fennel, thinly sliced, fennel fronds reserved to serve  

  • 2 celery stalks, thinly sliced 

  • 2 tsp fennel seeds, toasted 

  • 380g dutch potato, peeled cut into 3cm chunks 

  • 2 carrots cut into 2cm pieces 

  • 1L good quality fish stock 

  • 500g ling, cut into 6cm chunks 

  • 1 lemon cut into wedges to serve 

Olive oil pita bread 

  • 300g bread flour, sifted 

  • 1 tsp salt flakes 

  • 120ml warm water 

  • 50ml Olea extra virgin olive oil 

METHOD

  • Heat 2 tbs olive oil in a large deep saucepan over medium-low heat. Add onion, garlic, fennel, celery, 1 tsp fennel seeds and 1 tsp salt and cook stirring for 10-12 minutes until onions have softened. 

  • Add potatoes and carrots and continue cooking for a further 2-4 minutes. Add fish stock and bring to a boil, reduce heat to low and simmer for 20-25 minutes or until potatoes and carrots are cooked through. 

  • Meanwhile, for the olive oil pita bread, place flour, salt in the bowl of a stand mixer attached with the dough hook. Add water and Phileos extra virgin olive oil and knead for 10 minutes or until smooth. Divide dough into 8 pieces and cover with a tea towel to rest for 10 minutes. 

  • Once the dough has rested, roll the dough into rounds around 2mm thick. Heat a chargrill fry pan to high heat. Combine remaining olive oil and remaining 1 tsp fennel seeds into a small bowl and brush both sides of the pita bread and cook for 2-3 minutes on each side or until golden and crispy, continue with remaining pita bread. 

  • To serve, divide soup amongst bowls, drizzle with Phileos extra virgin olive oil and serve with olive oil pita bread and lemon wedge.

    Enjoy x 

Recipe & Images by Helena & Vikki Moursellas @helenaandvikki @helena_marieee

RecipesLou Wilson