Ikarian Fisherman’s Soup from Greece

This Greek soup recipe originates from the Greek island of Ikaria, a renowned Blue Zone hotspot. There are only 3 other Blue Zones in the world: Okinawa (Japan), Sardinia (Italy), and Nicoya (Costa Rica). Based on research by Dan Buettner, residents in these places live measurably longer lives compared to the rest of the world because of their healthy diets and active lifestyles.

Trahana (pronounced trah-ha-nah) is traditional to Ikaria, and this recipe uses trahana from the Greece Box. It’s a Grecian pasta made out of wheat and mixed fermented milk or yogurt. Similar to couscous, trahana is prepared by boiling in water to create a filling and nourishing meal.

©Try The World

Serves: 4-6 • Time: 1 hour


  • ⅓ and ½ cup olive oil, divided[shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”house-blend-extra-virgin-olive-oil” show=”button-only”]
  • 3 red onions, finely chopped
  • 2 large potatoes, peeled and cubed
  • 2 zucchini, chopped into thick rounds
  • 1 large tomato, chopped
  • 1 tsp. lemon juice
  • 1 cup water
  • 2 cups fish stock
  • ⅔ cup 776 Deluxe trahana [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”trahana-sweet-500g” show=”button-only”]
  • pinch of salt [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”fine-grain-pink-salt” show=”button-only”]


1. Heat ⅓ cup olive oil in a large pot over medium heat. Add red onion, cover and steam on low, until soft. Add potato, zucchini, and tomato. Season with salt, lemon juice, and water. Cover, bring to a boil, reduce to a simmer and cook for 10 minutes.

2. Add 2 cups of fish stock. Bring back to boil, reduce to a simmer, and cover to cook for 10-15 minutes, until potato is soft.

3. Add trahana and simmer until tender, about 15 more minutes. Season the soup with ½ cup olive oil and lemon juice, to taste, and serve immediately.

Alternative recipe with fish: After step 1, season 3 lbs of fish filet with salt and pepper and layer atop each other in a large cheesecloth. Tie the ends of the cheesecloth together to form a knot and submerge into the pot. Add enough water to cover the fish. Cover the pot and cook for about 20-25 minutes, until the fish is fork tender. Remove the fish and set aside. Then continue with step 3. 


For an extra flair, try using these!

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This recipe pairs great with…

[shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”kourambies-biscuits-125g” show=”all”][shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”breadsticks-with-greek-yogurt-sesame-and-poppy-seeds-1″ show=”all”][shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”soup-chips” show=”all”][shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”breadsticks-with-sunflower-seeds” show=”all”]


  • Traci Clayton

    How do you think this would do with chicken stock? Have some non-fish eaters attending my Greek dinner party :/