Greek Fish Soup Avgolemono

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Looking for a nourishing, protein-rich soup that’s light, comforting, and full of Mediterranean flavor? This Greek Fish Soup Avgolemono is your answer. With lemon, eggs, and tender white fish, it’s a healthy, easy soup recipe rooted in tradition, and ideal for hormone balance and whole-body wellness.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Greek

Keyword: Greek Fish Soup Avgolemono

Servings:

Calories: 247kcal

Equipment

Ingredients

2 lbs Whole white fish (sea bass, cod, red snapper, or similar) cleaned and gutted (or fish fillets with skin and bones for better flavor)
2 Onions Diced
2 Carrots Sliced
1 Stalk Celery Chopped
2 lbs Potatoes Peeled and diced
7 cups Water
2 tbsp Olive oil
Salt and pepper to taste
Lovage fresh

For the Avgolemono (egg-lemon sauce)

2 Eggs
1/3 cup Lemon juice Freshly squeezed

Instructions

Make the fish broth: In a large pot, add onion (halved), carrot, celery, salt, and enough water to cover (about 6–7 cups). Bring to a boil and add the fish. Then reduce the heat and simmer for 20–25 minutes. Skim off any foam that rises to the top. Carefully remove the fish and set aside to cool slightly. Strain the broth into a clean pot using a fine mesh sieve. Remove the bones and skin from the fish, and flake the meat. Set aside.
2. Saute The Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and carrots. Cook until onion is translucent (about 5 minutes). Add some of the finely chopped lovage. Stir well and add the potatoes. Cook for 30 - 40 seconds and add the broth. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are soft and starting to break down. When the potatoes are completely soft, add the fish.
3. Prepare the Avgolemono Sauce: In a bowl, beat the eggs and lemon juice until frothy. Gradually add a ladleful of hot broth into the egg-lemon mixture, whisking constantly to temper it (this prevents curdling).
4. Finish the Soup: Slowly pour the avgolemono mixture into the pot, stirring gently. Heat over low heat (do not boil) for a few minutes until slightly thickened.
5. Serve: Drizzle with olive oil, season with additional salt or pepper if needed, and serve hot with crusty bread.Sprinkle with freshly chopped lovage (optional - parsley) and a drizzle of olive oil if desired.

Nutrition