Avgolemono is the velvety egg-lemon-rice soup with a history in Greece, Arabia, Italy, Turkey, and the Balkans. For this streamlined take on the classic fish version that involves cooking a whole halibut, we used a quality store bought fish broth and chunks of fillets instead.
Ingredients
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3 tablespoons extra-virgin olive oil, plus more for drizzling
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1 medium onion, cut into a ¼-inch dice
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2 celery stalks, cut into a ¼-inch dice
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Kosher salt and freshly ground pepper
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2 teaspoons minced garlic (from 2 cloves)
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1 quart fish or seafood broth, such as Aneto or Bar Harbor
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1 teaspoon grated lemon zest plus ¼ cup fresh juice, and more juice to taste
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½ cup jasmine rice
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1 large egg, plus 2 large yolks
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1 ¼ pounds skinless white-fish fillet, such as halibut or cod, quartered
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Fresh herbs, such as dill and chopped chives, for serving
Directions
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Heat oil in a large saucepan or small pot over medium. Add onion and celery, season with salt, and cook, stirring occasionally, until onion is translucent but not developing color, about 5 minutes. Add garlic; cook 1 minute more. Add broth, 2 cups water, lemon zest, and rice. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, 15 to 18 minutes. Remove from heat.
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In a blender, purée egg, yolks, and lemon juice until pale and doubled in volume, 2 to 3 minutes. Reduce speed to lowest setting; remove feed-tube cap from lid. Slowly and carefully ladle about 2 cups of soup into blender (be sure to include a combination of broth and rice). Return cap to blender lid, increase speed to high, and blend until very smooth and frothy.
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Generously season fish with salt and pepper. Add to soup and simmer over medium-low heat just until fish is cooked through, about 5 minutes. Stir egg mixture into soup, breaking up fish into bite-size pieces. Season and add more lemon juice to taste, 1 teaspoon at a time. Serve topped with herbs and a drizzle of oil.