Description
Transport your kitchen to the Aegean Sea with this velvety Greek Avgolemono Fish Soup. This soul-warming recipe perfectly balances the brightness of fresh lemon with the richness of eggs to create a silky, tavern-style broth that feels incredibly indulgent yet light. It is a protein-packed Mediterranean classic, ready in under 40 minutes, perfect for a nourishing and comforting weeknight dinner.
Ingredients
1 lb firm white fish (cod, hake, or halibut), cut into 1-inch chunks
6 cups high-quality chicken bone broth
1/2 cup long-grain white rice
3 large eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
Fresh chopped flat-leaf parsley for garnish
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the diced onion and cook for 5 minutes until translucent, then stir in the garlic and cook for 1 minute.
Pour in the chicken broth and bring to a gentle boil.
Stir in the white rice, reduce the heat to low, and simmer for 15 minutes or until the rice is tender.
Add the fish chunks to the simmering broth and cook for 5 to 7 minutes until opaque and flaky.
Whisk the eggs and lemon juice together in a bowl until frothy.
Ladle a small amount of hot broth into the egg mixture while whisking constantly to temper the eggs.
Turn off the heat and slowly pour the tempered egg mixture into the pot while stirring constantly to create a creamy finish.
Serve immediately garnished with fresh parsley.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat, ensuring the soup does not boil to prevent the eggs from curdling.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 185mg