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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Greek Fish Soup


Prep Time: 5 Min

Cook Time: 1 HR


– 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.

Step 3

Carefully remove the bones and skin and reserve only the meat for the soup.

Step 4

 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 5

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

Step 6

 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 7

Add the mixture to back to the pot.

Step 8

 Garnish the soup with fresh parsley. Serve.

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