Greek Fish Soup with Vegetables & Egg Lemon Sauce

Maria *


This is a popular fish soup all year round, although served hot or warm it's just as popular in the summer. When my kids were very young & knew fish only as fish cakes or fish fingers.I had to find a way to convince them to at least try it. So I would puree a few fish pieces with my fingers to be sure there were no bones and mash the veggies. It worked:) They loved this soup & would always ask for chicken soup, meaning this fish soup:)
The picture is of the fish cooking. Hope next time I remember to take a pic served. Hope you try it and enjoy it as much as we do.


☆☆☆☆☆ 0 votes

40 Min
Stove Top


  • 1
    fish (appropriate for boiling:cod, grouper, pike, sea bream or various types of small rock fish
  • 8
    medium sized potatoes
  • 4
    small onions
  • 3-4
  • 1
    small bunch of celery, stalks & leaves
  • 1
    small bunch of parsley
  • 1 c
    olive oil
  • 2-3
  • 2
  • 1 c
    short white rice
  • ·
    salt & pepper to taste

How to Make Greek Fish Soup with Vegetables & Egg Lemon Sauce


  1. Choose a fish or the various small fish to weigh about 2 lbs. Remove the scales, gills & innards and wash the fish thoroughly. Then salt it/them and set aside.
  2. Peel the potatoes, scrape the carrots and skin the onions and put them whole in a pot, add water to cover vegetables. Cut celery, chop leaves. chop parsley and add to the pot, adding the oil and salt. Boil for about 20 minutes.
  3. When vegetables are almost done, sumpliment with more water and add the fish that was set aside. Allow to stew for another 20 minutes. Then once it's cooked, with a slotted spoon remove the fish on a platter and the vegetables all around. Season with salt, pepper, oregano. Cover loosely with aluminum foil to keep warm.
  4. Strain the liquid from the boiled fish and vegetables to remove any bits and tiny bones. If you like select a few of the boiled vegetables, mash in a blender or vegetable mill. Return puree to pot and stir into broth. Bring broth to a boil, add water if necessary and add the rice and salt if desired.
  5. When rice is done remove pot from heat and prepare the egg & lemon sauce.
    Beat the eggs well and add the lemon juice. Gradually add a cup or two of the fish broth to the egg mixture, constantly stirring. Finally add the egg mixture to the soup, stirring til combined. Season with salt & pepper to taste.
    I usually serve the soup first and then any fish and vegetables I haven't added to the soup I serve with some lemon juice and oregano. My kids prefer it with homemade mayo.

Printable Recipe Card

About Greek Fish Soup with Vegetables & Egg Lemon Sauce

Course/Dish: Fish Fish Soups
Main Ingredient: Fish
Regional Style: Greek
Other Tags: For Kids Healthy Heirloom
Hashtags: #family #soup #fish

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