greekfood Newsletter

Greek Food

May 9 2006 Greek Food Newsletter

I have had a few requests for more fish recipes. Here is one that is off the beaten path and yet familiar. It yields both a soup and a main course fish dish – and using just one pan. What could be better than that!

I hope you enjoy this tasty soup and fish combination.

Psarosoupa Avgolemono – Greek egg and lemon soup with fish

3 cups fish broth or water
2 Tbs extra virgin olive oil
1/2 tsp salt
2 medium potatoes cut in to 1/2" cubes
2 carrots peeled and cut in to 1/2" slices
2 stalks celery cut in to 1" slices
1 large onion, peeled and chopped coarsely
1/4 cup chopped Italian parsley
1 lb white salt water fish filet cut in to 4oz portions
Freshly ground black pepper to taste

3 eggs
3 Tbs freshly squeezed lemon juice

2 lemons cut in half to serve

In a large pan combine the stock (or water), olive oil, salt and black pepper. Bring to the boil and add the potatoes, onions, celery, carrots and parsley. Return to the boil, cover, and cook for 35 minutes or until the vegetables are tender.

Retaining the stock in the pan, remove the vegetables to a serving plate, leaving a well in the center for the fish, and keep warm (a very low oven will work).

Add the fish and simmer gently for 5-8 minutes or until tender. Retaining the stock in the pan, remove the fish carefully and place in the middle of the vegetables. Keep warm.

Beat the eggs and lemon juice together in a small bowl. Slowly pour about 1/2 cup of the hot stock in to the bowl, whisking all the time. Heat the remaining stock to simmering and slowly stir in the egg and lemon mixture.

Serve the soup followed by the vegetables and fish. Serve with the lemons and some crusty bread to mop up the soup and juices.

Serves 2-4.

I hope to hear from you sometime soon, either in the forum or in response to this email message. I really enjoy your feedback!

Feel free to pass this message along to family and friends!

Christopher Williams, Greek Food Editor

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