Greek Fish Soup

Greek Fish Soup Recipe - easy to prepare, flavorful and delicious soup, that could be made with a few different kinds of fish. Comforting and delicious, perfect to be made year round. 

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INGREDIENTS

BROTH: ▢2-3 lb fish - I used fagri and lavraki, cleaned, head on ▢7 cups water ▢1 bay leaf ▢6 black peppercorns ▢1/2 tsp salt SOUP: ▢1 large yellow onion, chopped ▢4 medium potatoes, (3/4 to 1 lb), peeled and chopped ▢2 large carrots, chopped ▢1 stalk of celery, chopped ▢Fresh chopped parsley for garnishing ▢Sliced lemon for garnishing AVGOLEMONO: EGG LEMON SAUCE ▢1 egg yolk ▢1/4 cup lemon juice ▢1 tbsp olive oil

Step 1

Place the fish in a pot. Add salt, pepper and Bay Leaf and cover with water. Bring to a boil, then simmer for 30 minutes.

Step 2

Remove the fish (it will fall apart) and drain the stock. Carefully remove the bones and skin and reserve only the meat for the soup.

Step 3

Add the potatoes, onion, celery and carrots to the stock. Simmer for 12-15 minutes, until the vegetables are tender (it may take longer).

Step 4

Add the fish. Season with more salt and pepper. You may add dry oregano as well. Cook for 5 minutes. Remove from heat.

Step 5

In a small bowl, whisk together the egg yolk, lemon juice and olive oil. Slowly, while whisking add about 1/2 cup of the soup broth.

Step 6

Add the mixture to back to the pot. Garnish the soup with fresh parsley. Serve. Store in the fridge for up to 5 days.

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