Serves: 4 | Time: 30 min
Psarosoupa Avgolemono is a well-known dish from the Greek Islands. Psarosoupa (psari = fish, soupa = soup) is a simple broth-based fish soup finished with Avgolemono (avgo = egg, lemono = lemon), an egg-and-lemon emulsion that thickens the broth and gives it a gentle tang. Many recipes call for the catch of the day; use whatever firm-fleshed fish your market has.
Ingredients
- 2 Tbsp olive oil
- 1½ cups (140 g) leeks, thinly sliced, white and light green parts only
- ½ cup (40 g) scallions, sliced, plus extra for garnish
- 3 garlic cloves, thinly sliced
- ¾ cup (140 g) orzo
- 1 lb (450 g) monkfish or any firm-fleshed fish such as cod, grouper, or mahi-mahi, cut into 2-inch (5 cm) cubes
- 8 large shrimp, peeled and deveined
- 4 cups (1 L) vegetable stock
- 2 cups (60 g) spinach leaves, stems removed
- 1 tsp fresh ginger, grated
- 2 large eggs
- Juice of 1 lemon
- ½ cup (60 g) feta cheese, crumbled
- Salt and freshly ground pepper to taste
Preparation
Vegetable Base. Heat the olive oil in a large saucepan over medium heat. Add the leeks and scallions and sauté until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Cook the orzo. Add the vegetable stock and season with salt and pepper. Add the orzo and bring to a boil. Reduce the heat to medium-low and cook until the orzo is al dente, about 6 minutes.
Make the Avgolemono. While the orzo cooks, beat the eggs with 2 tablespoons of lemon juice until frothy. To prevent curdling, ladle about 1 cup (240 ml) of hot broth into the egg mixture very slowly, whisking constantly. Pour this tempered mixture back into the pot in a thin stream, again whisking throughout. Keep the soup at a bare simmer — just a few bubbles — at all times.
Poach the fish and shrimp. Add the fish and shrimp and poach over low heat. Do not let the soup boil or the eggs will curdle. Cook until the fish is opaque and the shrimp are pink, and the soup is slightly thickened.
Finish and serve. Stir in the ginger and spinach and cook until the spinach is just wilted. Taste for seasoning. Ladle into bowls and garnish with crumbled feta, sliced scallions, and a squeeze of lemon if you like.
Notes
Fish: Any firm white fish works here. Avoid delicate varieties like sole or tilapia that will fall apart in the broth.
Avgolemono: The tempering step — adding hot broth to the egg mixture before it goes into the pot — is what keeps the eggs from scrambling. Take it slow and keep whisking.
Lemon: Add the remaining lemon juice gradually and taste as you go — acidity varies by fruit.
