Entree: Greece – Macedonia / Northern Greece – Ψαρόσουπα ➤ Psarosoupa (Fish soup with egg-lemon emulsion)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets such as cod, haddock, or hake, skinned and cut into 1–1.5 inch chunks
- 6 cups (1.4 L) fish stock or water made with fish bones
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 carrots, diced, about 6 oz (170 g)
- 2 celery stalks, diced, about 3 oz (85 g)
- 1 leek (white part only), sliced, about 6 oz (170 g)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1/2 cup (100 g) short-grain rice (or orzo)
- 2 garlic cloves, minced (6 g)
- 1 cup (240 g) diced tomatoes (fresh or canned)
- 1/4 cup (60 ml) dry white wine (optional)
- 2 bay leaves (approx. 1 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 large eggs (about 100 g total)
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 1 tbsp (15 ml) extra-virgin olive oil for finishing

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion, carrots, celery, leek, and garlic and sauté until softened, about 6–8 minutes. Stir in the diced tomatoes and cook 2–3 minutes.
2. Pour in the fish stock and white wine (if using). Add the potatoes, rice, and bay leaves. Bring to a gentle boil, then reduce heat and simmer until the rice and potatoes are almost tender, about 12–15 minutes.
3. Season the pot with salt and pepper. Add the fish chunks and simmer gently until the fish is cooked through and flakes easily, about 5–7 minutes.
4. While the fish cooks, prepare the avgolemono: in a medium bowl whisk the eggs until smooth, then whisk in the lemon juice. Temper the mixture by whisking in 1 cup (240 ml) of the hot broth from the pot, a little at a time, until warm and combined.
5. Remove the pot from heat. Slowly stir the tempered egg-lemon mixture into the soup, stirring constantly to create a silky, slightly thickened broth without curdling. Return briefly to very low heat for 1–2 minutes if needed, but do not boil.
6. Stir in chopped parsley and drizzle with 1 tbsp olive oil. Taste and adjust seasoning. Serve hot with crusty bread and extra lemon wedges.