Greek Fish Soup with Lemon Egg Sauce
Traditional Greek fish soup featuring whole fish simmered with vegetables and finished with avgolemono, the classic egg-lemon sauce that adds creamy richness without dairy. The fagri and lavraki create a flavorful broth while potatoes, carrots, and celery provide heartiness. Perfect for family dinners or special occasions, this comforting soup showcases Mediterranean flavors with the signature tangy-smooth avgolemono that prevents curdling when properly tempered. A nourishing meal that transforms simple ingredients into an elegant dish.
Ingredients
- 2 lb fish (fagri and lavraki), cleaned, head onany white fish1:1pescatarianfish-free
Use cod, halibut, or snapper
- 7 cups water
- 1 bay leaf
- 6 black peppercorns
- ½ tsp salt
- 1 large yellow onion, chopped
- 4 medium potatoes, peeled and chopped
- 2 large carrots, chopped
- 1 stalk celery, chopped
- fresh parsley, chopped
- lemon, sliced
- 1 egg yolk
- ¼ cup lemon juice
- 1 tbsp olive oil
Instructions
- 1
Place fish in pot with salt, pepper, and bay leaf
- 2
Cover with water and bring to boil, then simmer for 30 minutes
- 3
Remove fish and drain stock
- 4
Remove bones and skin, reserve meat only
- 5
Add potatoes, onion, celery and carrots to stock
- 6
Simmer for 12-15 minutes until vegetables are tender
- 7
Add fish back to pot and season with salt and pepper
- 8
Cook for 5 minutes then remove from heat
- 9
Whisk together egg yolk, lemon juice and olive oil in small bowl
- 10
Slowly add 1/2 cup hot broth while whisking
- 11
Add mixture back to pot
- 12
Garnish with fresh parsley and serve
Tips
Temper the egg mixture slowly to prevent curdling - add hot broth gradually while whisking constantly.
Use whole fish with heads for the richest broth flavor, and strain carefully to remove all bones.
Vegetables should be tender but not mushy - test potatoes with a fork before adding fish back.
Good to Know
Refrigerate for up to 5 days in covered container
Can prepare broth and vegetables 1 day ahead, add avgolemono before serving
Serve hot with crusty bread and additional lemon wedges
Common Mistakes
Add egg mixture slowly while whisking to avoid scrambling
Remove from heat before adding avgolemono to prevent curdling
Strain broth carefully to avoid serving fish bones
Substitutions
Vegan Options
General Alternatives
Use cod, halibut, or snapper
FAQ
Can I use fish fillets instead of whole fish?
Yes, but the broth will be less flavorful. Use fish bones or stock to enhance the base, and add fillets in the last 5 minutes to prevent overcooking.
What if my avgolemono curdles?
If it curdles, strain the soup and start fresh with new egg yolk and lemon juice. Always temper slowly and keep heat low when adding back to pot.
How long does this soup keep in the refrigerator?
Store covered in the refrigerator for up to 5 days. The avgolemono may separate slightly when reheated - whisk gently to recombine before serving.