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


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

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


  • 1Choose 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.
  • 2Peel 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.
  • 3When 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.
  • 4Strain 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.
  • 5When 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
Dietary Needs: Gluten-Free, Dairy Free, Soy Free
Other Tags: For Kids, Healthy, Heirloom
Hashtags: #family, #soup, #fish

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