Greek · Lunch
Greek Fish Soup (Gluten-Free)
A brothy Greek fish soup built on white fish fillet simmered with potato, carrot, celery and onion in a lemon-egg avgolemono base. Finished with fresh lemon juice and dill for brightness, this gluten-free version skips thickening flour, relying on whisked egg for body.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
372Calories
45.2gProtein
9.8gFat
24.1gCarbs
4.8gSugar
3.2gFiber
658mgSodium
215mgChol
2.1gSat Fat
1310mgPotassium
95mgCalcium
2.6mgIron
2.8mcgVitamin B12
32mgVitamin C
gluten-free
mediterranean
protein-rich
low-calorie
gluten-free
Instructions
1
Prep
Cut the fish fillet into large chunks, finely chop the onion, slice the carrot and celery, and cube the potato.
2
Heat olive oil in a medium pot over medium heat and sweat the onion, carrot, celery, and egg for 4 minutes until the onion turns translucent.
3
Pour the vegetable stock and potato into the pot, bring to a gentle boil over medium-high heat, and simmer for 15 minutes until the potato is tender.
4
Lower the fish chunks into the simmering broth over medium-low heat and poach for 5 minutes until the flesh turns opaque and flakes easily.
5
Plate
Ladle the soup into a bowl, stir in the lemon juice and dill, season with salt and pepper, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 cups720ml vegetable stock
- 1/2 cup120ml lemon juice
- 22 eggs
- 11 onion
- 22 small carrot
- 22 small celery stalk
- 22 small potato (about 3.5 oz / 100g)
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh dill
- salt, to taste
- black pepper, to taste
