Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 potato, peeled and diced
- 4 cups chicken or fish stock
- 1/2 cup orzo pasta
- 2 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook for 5 minutes or until vegetables are tender.
2. Add potato and stock to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add orzo pasta to the pot and cook for an additional 10 minutes or until pasta is tender.
4. In a small bowl, whisk together eggs and lemon juice until frothy.
5. Slowly pour the egg mixture into the pot, stirring constantly. Cook for an additional 5 minutes or until the soup thickens.
6. Add fish fillets to the pot and cook for 5 minutes or until fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod, haddock, or tilapia.
- Orzo pasta can be substituted with rice or small pasta such as macaroni.
Variations:
- Add diced tomatoes for a tomato-based fish stew.
- Add cooked shrimp or scallops for a seafood medley stew.
Tips and tricks:
- Be sure to whisk the egg mixture well before adding it to the pot to prevent clumping.
- Use fresh lemon juice for the best flavor.
- Adjust the amount of lemon juice to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Greek salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more stock or water to thin it out.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Avgolemono is a traditional Greek soup made with chicken, rice, and lemon. This fish stew variation adds a seafood twist to the classic recipe.
Flavor profiles:
Savory, tangy, and slightly creamy
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Greek