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Greek Fish Soup with Egg-Lemon Sauce (Avgolemono)

Delight in authentic Greek Fish Soup with Egg-Lemon Sauce — a creamy, tangy, comforting Mediterranean classic.

Ingredients

Scale
  • For the Broth
  • 2–3pounds whole white fish (such as red snapper, sea bass, or any mild white fish), cleaned with head on
  • 7 cupswater
  • 1bay leaf
  • 6whole black peppercorns
  • ½ teaspoonsalt
  • For the Soup
  • 1large yellow onion, chopped
  • 4medium potatoes (about1pound), peeled and diced
  • 2large carrots, chopped
  • 1celery stalk, chopped
  • Salt and black pepper, to taste
  • Fresh chopped parsley, for garnish
  • Lemon slices, for serving
  • For the Egg-Lemon Sauce (Avgolemono)
  • 1egg yolk
  • ¼ cupfresh lemon juice
  • 1 tablespoonolive oil

Instructions

  1. Prepare the Broth
  2. Place the cleaned fish in a large pot. Add water, bay leaf, black peppercorns, and salt.
  3. Bring to a boil over medium-high heat, then reduce to low and simmer for 30 minutes, allowing the fish to flavor the broth.
  4. Strain and Prepare the Fish
  5. Carefully remove the fish from the pot — it will be tender and may fall apart.
  6. Strain the broth into a clean pot using a fine mesh strainer to remove bones and impurities.
  7. Gently separate the cooked fish meat from the bones and skin. Set the fish meat aside for later.
  8. Cook the Vegetables
  9. Add the diced potatoes, carrots, celery, and chopped onion into the strained broth.
  10. Simmer over medium heat for about 12 to 15 minutes, or until the vegetables are soft and tender.
  11. Add the Fish
  12. Return the cooked fish meat to the pot. Season with additional salt and black pepper as needed.
  13. Continue simmering gently for another 5 minutes, just enough for the flavors to blend.
  14. Remove from heat and set aside while preparing the lemon sauce.
  15. Make the Egg-Lemon Sauce (Avgolemono)
  16. In a small bowl, whisk together the egg yolk, lemon juice, and olive oil until smooth.
  17. Slowly ladle about ½ cup of the hot soup broth into the mixture, whisking constantly to temper the egg and prevent curdling.
  18. Once combined, gradually pour the lemon mixture back into the pot, stirring gently to incorporate it into the soup.
  19. Serve and Garnish
  20. Ladle the soup into bowls and garnish with fresh parsley and lemon slices.
  21. Serve warm with a side of crusty bread or a drizzle of olive oil.
  • Author: Chef mia