Fish Soup (Greek)
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.
Servings: 10
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
Instructions
- 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.
- 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.
- Add the potatoes, onion, celery and carrots to the stock. Simmer for 12-15 minutes, until the vegetables are tender (it may take longer).
- Add the fish. Season with more salt and pepper. You may add dry oregano as well. Cook for 5 minutes. Remove from heat.
- 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.
- Add the mixture to back to the pot.
- Garnish the soup with fresh parsley. Serve.
- Store in the fridge for up to 5 days.
Nutrition
Calories: 189kcal | Carbohydrates: 20g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 92mg | Sodium: 203mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2152IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg