Recipe for Psarosoupa Avgolemono – Greek Fish Soup
Psarosoupa Avgolemono is a simple and delicious Greek fish soup dish that can be served all year round.
- 1/4 cup olive oil
- 1 large onion, peeled and quartered
- 2 carrots, peeled and quartered
- 2 stalks celery, quartered
- 3 1/2 lbs. fish, bone in
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup rice
Add the olive oil to a large soup pot and set the heat to medium. Add onions, celery, and carrots and saute together for about 3 minutes.
While the vegetables are sauteing, clean and wash the fish. Pat it dry with a clean cloth or paper towels. Sprinkle the fish with salt and pepper and then add the fish to the pot. Fill the pot with water so that the fish is completely covered, just make sure there are at least 8 cups of water in the pot.
Cover the pot and bring the contents to a boil on high heat. Once the water begins to boil, set the heat on low and simmer it for 45 minutes. Remove the fish and lay it on a platter.
Strain the broth through a colander and back into the pot. Add the rice and stir with a fork. Cover the pot and cook the rice and the broth together on medium heat until the rice is cooked all the way through.
When the rice has cooked, beat 2 eggs, slowly adding the juice of 1-2 lemons and some broth from the pot and pour the mixture in the pot, stirring constantly, over low heat.
Once the soup is cooked, you can either serve the fish separately or remove the meat from the bones and put the eat back into the soup.
This post was written by GreekBoston.com