Real Recipes From Real Home Cooks ®

greek fish soup with vegetables & egg lemon sauce

a recipe by
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. KALI OREXI! ENJOY!

serves 6
cook time 40 Min
method Stove Top

Ingredients For greek fish soup with vegetables & egg lemon sauce

  • 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. KALI OREXI! ENJOY!