Fish Soup Avgolemono Recipes

FISH-SOUP AVGOLEMONO

Avgolemono is the velvety egg-lemon-rice soup with a history in Greece, Arabia, Italy, Turkey, and the Balkans. For this streamlined take on the classic fish version that involves cooking a whole halibut, we used a quality store bought fish broth and chunks of fillets instead.

Provided by Greg Lofts

Categories Soup Recipes

Time 1h

Number Of Ingredients 11

Fish-Soup Avgolemono image

Steps:

Heat oil in a large saucepan or small pot over medium. Add onion and celery, season with salt, and cook, stirring occasionally, until onion is translucent but not developing color, about 5 minutes. Add garlic; cook 1 minute more. Add broth, 2 cups water, lemon zest, and rice. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, 15 to 18 minutes. Remove from heat.
In a blender, purée egg, yolks, and lemon juice until pale and doubled in volume, 2 to 3 minutes. Reduce speed to lowest setting; remove feed-tube cap from lid. Slowly and carefully ladle about 2 cups of soup into blender (be sure to include a combination of broth and rice). Return cap to blender lid, increase speed to high, and blend until very smooth and frothy.
Generously season fish with salt and pepper. Add to soup and simmer over medium-low heat just until fish is cooked through, about 5 minutes. Stir egg mixture into soup, breaking up fish into bite-size pieces. Season and add more lemon juice to taste, 1 teaspoon at a time. Serve topped with herbs and a drizzle of oil.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, cut into a 1/4-inch dice
2 celery stalks, cut into a 1/4-inch dice
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 quart fish or seafood broth, such as Aneto or Bar Harbor
1 teaspoon grated lemon zest plus 1/4 cup fresh juice, and more juice to taste
1/2 cup jasmine rice
1 large egg, plus 2 large yolks
1 1/4 pounds skinless white-fish fillet, such as halibut or cod, quartered
Fresh herbs, such as dill and chopped chives, for serving

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Prepare the fish: Scale the fish (if not scaled) and rub it with some lemon juice. Rinse well and drain.
Make the soup: Transfer the water, the potatoes, the carrot, the tomato, the onion, the parsley, the bay leaves, the salt and pepper, and the cloves to a large pot, cover and bring to a boil. Once the water starts to boil cook for 15 minutes.Add the fish and continue cooking for another 15-20 minutes or until the fish is cooked through. Using a slotted spoon, remove the fish and the vegetables. Transfer it to a serving plate but keep aside 4-5 pieces of potatoes, half the carots, the tomato, the onion and the parsley. Cover the serving plate with foil and keep it warm inside a warm oven.
Puree the vegetables and add the rice: Transfer the soup to another pot, passing it through a strainer just to catch any fish bones or clove pieces. Discard the bay leaves, the cloves and the skin from the tomato. Add the the vegetables you kept aside to the pot and puree using an immersion blender (you can also transfer the vegetables and some of the liquid in a normal blender and blend until smooth). If you want it thicker, add a few more potato pieces and blend some more. Return the soup to the stove, add the rice, bring to a gentle simmer and cook for 20 minutes or until the rice is done. Turn off the stove.
Make the avgolemono: Transfer the egg, the lemon juice and the olive oil to a large bowl and beat with a fork to combine. Add 3 cups of the soup to the lemon-egg mixture gradually, half a cup at a time, beating constantly with a fork to prevent the egg from curdling. Return the mixture to the pot with the rest of the fish soup and stir well. Taste and adjust the salt, the pepper and the lemon juice to your liking.

Fish Soup Avgolemono Recipes

FISH-SOUP AVGOLEMONO

Avgolemono is the velvety egg-lemon-rice soup with a history in Greece, Arabia, Italy, Turkey, and the Balkans. For this streamlined take on the classic fish version that involves cooking a whole halibut, we used a quality store bought fish broth and chunks of fillets instead.

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