📝 About This Recipe
This traditional Greek fish soup is a masterclass in Mediterranean simplicity, relying on the freshest catch and a bright, silky lemon-egg finish known as avgolemono. Originating from the coastal villages of the Aegean, it transforms humble root vegetables and white fish into a velvety, golden broth that tastes of the sea and sun. It is a soul-warming dish that manages to be both light enough for a summer lunch and comforting enough for a winter dinner.
🥗 Ingredients
The Fish and Aromatics
- 2 lbs White Fish Fillets (Cod, Red Snapper, or Sea Bass, cut into large chunks)
- 1/3 cup Extra Virgin Olive Oil (High quality Greek oil preferred)
- 1 large Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
Vegetables and Broth
- 3 medium Carrots (peeled and sliced into rounds)
- 2 large Potatoes (Yukon Gold, peeled and cut into 1-inch cubes)
- 2 pieces Celery Stalks (sliced)
- 6 cups Fish Stock or Water (high quality stock makes a richer soup)
- 1 Bay Leaf (dried)
- to taste Sea Salt and Black Pepper
The Avgolemono Sauce and Garnish
- 2 large Eggs (at room temperature)
- 2 Lemons (juiced (about 1/2 cup))
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
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2
Add the diced onion and sliced leek to the pot. Sauté for 5-7 minutes until softened and translucent, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the potatoes, carrots, and celery. Stir well to coat the vegetables in the oil and cook for 3-4 minutes.
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5
Pour in the fish stock (or water) and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are fork-tender.
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6
Season the fish chunks lightly with salt and pepper, then gently nestle them into the simmering broth. Ensure the fish is mostly submerged.
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7
Cover and simmer for 8-10 minutes. The fish should be opaque and flake easily. Avoid overcooking, as the fish will continue to cook in the residual heat.
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8
Using a slotted spoon, carefully remove the fish chunks and a few pieces of vegetables to a side plate to prevent them from breaking apart during the next step.
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9
In a medium bowl, whisk the 2 eggs vigorously until frothy. Slowly whisk in the lemon juice until well combined.
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10
To temper the eggs, take a ladleful of the hot soup broth and slowly drizzle it into the egg-lemon mixture while whisking constantly. Repeat with a second ladle of broth. This prevents the eggs from curdling.
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11
Turn off the heat on the stove. Slowly pour the tempered egg mixture back into the pot, stirring gently to incorporate.
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12
Add the fish and vegetables back into the pot along with the fresh dill. Stir very gently to combine.
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13
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Let the soup sit for 2 minutes to thicken slightly from the residual heat.
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14
Ladle into deep bowls, ensuring everyone gets a generous portion of fish and vegetables. Garnish with fresh parsley and a final drizzle of olive oil.
💡 Chef's Tips
Use a firm white fish like grouper or snapper; delicate fish like tilapia may disintegrate too quickly. Always temper your eggs slowly with hot broth to ensure a silky, creamy texture rather than scrambled bits. For a thicker soup, you can mash one or two of the cooked potato cubes directly into the broth before adding the fish. If using water instead of stock, add a few fish bones or shrimp shells during the vegetable simmering phase for extra depth, then discard before adding the fillets. Never boil the soup once the avgolemono sauce has been added, as the heat will break the emulsion.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or traditional Greek lagana bread for dipping. Pair with a crisp, acidic Greek white wine like Assyrtiko from Santorini. Add a side of Kalamata olives and a block of feta cheese drizzled with oregano and oil. A simple side salad of sliced cucumbers and tomatoes provides a fresh contrast to the creamy soup. For an extra kick, offer red chili flakes or a dash of hot sauce on the side.