This pescatarian version of avgolemono (Greek chicken soup) uses fish to create a light fish broth that is thickened with egg and lemon. You can add the cooked fish and vegetables you'll have leftover from making the stock to the soup, or fry them up separately into fish cakes/fritters. The vegetables listed are just guidelines--use your favorite amounts and types of vegetables when making the stock; all that matters is that you create a stock that you like!
Prep Time30 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr50 minutesmins
Course: Soup
Cuisine: Greek
Ingredients
1.5-3lbswhite fishI used 1.5 lbs of tilapia
3carrotspeeled
3sticks celery
2large onionspeeled
2clovesgarlic
1small russet potatopeeled
1cupwhite wine
3tablespoonsolive oil
6tablespoonsarborio riceoptional
For the Avgolemono Sauce:
3eggs
3medium lemonsjuiced
salt and pepper
Instructions
Clean and salt the fish, if necessary (I just lightly rinsed and salted the fillets).
Coarsely chop the carrots, celery and onions and place n a large saucepan along with the garlic, placing the fish on top. Cover with 8 cups water, wine and olive oil, then boil gently for ½ an hour.
Strain out the vegetables and fish and reserve for another use. Return the stock to the saucepan, add the rice (if using) and simmer until cooked, about 20 minutes.
To make the avgolemono sauce, vigorously beat the eggs in a large bowl together with the lemon juice.
Very slowly pour in a thin stream of the warm fish stock to the egg mixture while whisking constantly. This helps prevent the eggs from cooking and curdling upon contact with the hot liquid. Once a few cups of stock has been incorporated, return the egg mixture to the pan and simmer over low heat until the soup thickens, about 15-20 minutes.
Serve immediately with freshly ground black pepper and reserved fish and vegetables.
Note: I reserved about half of the cooked fish and vegetables leftover from making the stock to serve in the soup. With the remainder, I added a beaten egg, dried dill, salt and pepper and formed them into patties. I dipped them in egg and then panko breadcrumbs before pan frying them, but I also fried a few without breading and they were equally tasty.
Adapted from here: http://www.odysea.com/recipes/avgolemono.