Seafood Avgolemono Soup with Cod & Shrimp
Seafood Avgolemono Soup with Cod & Shrimp
Classic DishAvgolemono Soup
Prep: 15 min • Cook: 20 min. A bright coastal take on classic Greek avgolemono: tender cod and sweet shrimp poached in flavorful fish stock with orzo, finished with an emulsified lemon-and-egg mixture that yields a silky, tangy broth. This light yet satisfying soup highlights fresh citrus and seafood, served with chopped parsley and extra lemon wedges.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Cook
- 1Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery and sauté until softened, about 5 minutes.
- 2Add fish stock and bay leaf, increase heat to bring to a gentle boil, then reduce to a simmer.
- 3Stir in orzo and simmer until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
- 4Add cod pieces and shrimp to the pot and simmer gently until fish is opaque and shrimp are pink, 3–4 minutes.
- 5Remove pot from heat. Remove and discard the bay leaf. Ladle and reserve about 4 fl oz of the warm stock for tempering the eggs.
Make avgolemono and finish
- 1In a medium bowl, whisk eggs until frothy, then whisk in the lemon juice until combined.
- 2Slowly drizzle the reserved warm stock into the egg-lemon mixture while whisking constantly to temper the eggs.
- 3With the pot off the heat, slowly pour the tempered egg mixture back into the soup, stirring gently to incorporate.
- 4Return pot to the lowest heat and warm gently for 1–2 minutes without boiling, until the broth slightly thickens and becomes silky.
- 5Taste and adjust seasoning with salt and pepper. Serve immediately garnished with chopped parsley and lemon wedges.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 15 g |
| Carbs | 25 g |
Tips
- Peel and devein shrimp and cut cod into even pieces so all seafood cooks uniformly.
- Temper the eggs slowly with warm stock while whisking to prevent scrambling and ensure creaminess.
- Serve the soup hot and do not boil after adding avgolemono to avoid splitting the sauce.
