World Flavors Cookbook

Psarosoupa Avgolemono

Greek fish soup with the classic avgolemono finish — a whole fish simmered in broth with vegetables, finished with egg-lemon.

Cuisine: Greece

Ingredients

• 1kg whole white fish (sea bass, snapper, or cod)
• 2 carrots
• 2 potatoes
• 1 celery stalk
• 1 onion
• 100g short-grain rice
• For avgolemono: 2 eggs, juice of 2 lemons
• Olive oil, salt, white pepper

Instructions

1. Simmer whole fish in salted water with vegetables 20-25 minutes.
2. Remove fish and vegetables. Strain broth.
3. Cook rice in the broth 15 minutes.
4. Flake fish, discarding skin and bones.
5. Make avgolemono: whisk eggs with lemon juice.
6. Slowly ladle hot broth into egg mixture to temper.
7. Pour back into pot off heat. Add fish and vegetables.