Description
This Greek Fish Soup is a comforting, flavorful Mediterranean recipe made with fresh fish, potatoes, carrots, celery, and onion simmered in a delicate homemade fish broth. Finished with a traditional egg-lemon sauce called avgolemono, this light yet satisfying soup is perfect for enjoying all year round.
Ingredients
- 2–3 lb fish, cleaned with the head on (such as fagri and lavraki)
- 7 cups water
- 1 bay leaf
- 6 black peppercorns
- 1/2 teaspoon salt, plus more to taste
- 1 large yellow onion, chopped
- 4 medium potatoes (3/4–1 lb), peeled and chopped
- 2 large carrots, chopped
- 1 stalk celery, chopped
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
- 1 egg yolk
- 1/4 cup lemon juice
- 1 tablespoon olive oil
Instructions
- Place the cleaned fish in a large pot. Add the salt, black peppercorns, bay leaf, and water. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
- Carefully remove the fish from the pot and strain the stock to remove the peppercorns, bay leaf, and any small bones.
- Allow the fish to cool enough to handle. Carefully remove and discard the skin and all bones, reserving the fish meat.
- Return the strained stock to the pot. Add the chopped potatoes, onion, carrots, and celery. Simmer for 12–15 minutes, or until the vegetables are tender. Add more cooking time if needed.
- Return the reserved fish meat to the pot. Season with additional salt and pepper to taste. Add dried oregano if desired, and cook for another 5 minutes.
- Remove the pot from the heat.
- In a small bowl, whisk together the egg yolk, lemon juice, and olive oil until smooth.
- While whisking continuously, slowly add about 1/2 cup of the hot soup broth to the egg-lemon mixture to temper it and prevent the egg from curdling.
- Gradually stir the tempered egg-lemon mixture back into the soup until well combined. Avoid boiling the soup after adding the egg mixture.
- Garnish with freshly chopped parsley and lemon slices. Serve warm.
Notes
- Fish selection: Use firm, fresh fish suitable for making broth. Traditional Greek options include fagri and lavraki.
- Removing bones: Carefully remove all bones and skin before returning the fish meat to the soup.
- Avgolemono sauce: Temper the egg yolk by slowly whisking in hot broth before adding the mixture to the pot. This helps create a smooth, silky finish.
- Prevent curdling: Remove the soup from the heat before stirring in the egg-lemon mixture, and do not allow it to boil afterward.
- Seasoning: Add dried oregano, extra lemon juice, salt, or pepper according to your taste.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently without boiling to help preserve the egg-lemon sauce.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Greek