Greek · Dinner
Greek Fish Soup (High-Protein)
Greek fish soup built on a lemon-egg avgolemono base, simmered with white fish fillet, potato, carrot, celery and fresh dill. Cannellini beans add protein and body while keeping the citrus-forward, herbaceous character of traditional psarosoupa.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.2gProtein
13.9gFat
33.6gCarbs
5.9gSugar
6.8gFiber
892mgSodium
296mgChol
3.4gSat Fat
1580mgPotassium
165mgCalcium
4.8mgIron
2.1mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut white fish fillet into large chunks; dice potato; slice carrot, celery, and onion. Set aside.
2
Simmer
In a medium saucepan over medium heat, combine fish stock, water, potato, carrot, celery, and onion. Bring to a gentle boil and cook 12–15 minutes until potato is fork-tender.
3
Simmer
Add fish chunks and reduce heat to medium-low; poach 5–6 minutes until fish turns opaque and flakes easily.
4
Temper
Whisk egg with lemon juice in a bowl until frothy. Slowly ladle in about 1/2 cup hot broth while whisking constantly.
5
Finish
Remove pot from heat. Stir tempered egg-lemon mixture back in; stir 1 minute until silky. Add bean puree and dill.
6
Plate
Ladle soup into a bowl, drizzle with olive oil, and season with salt and pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 cup480ml fish stock
- 1 cup240ml water
- 2/3 cup120g, drained canned cannellini beans
- 22 eggs
- 4 tbsp4 tbsp lemon juice, freshly squeezed
- 11 small potato (about 70g)
- 11 medium carrot (about 35g)
- 22 celery stalk (about 35g)
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
