Seafood Avgolemono Soup with Cod & Shrimp

Cook

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery and sauté until softened, about 5 minutes.
2. Add fish stock and bay leaf, increase heat to bring to a gentle boil, then reduce to a simmer.
3. Stir in orzo and simmer until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
4. Add cod pieces and shrimp to the pot and simmer gently until fish is opaque and shrimp are pink, 3–4 minutes.
5. Remove 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

1. In a medium bowl, whisk eggs until frothy, then whisk in the lemon juice until combined.
2. Slowly drizzle the reserved warm stock into the egg-lemon mixture while whisking constantly to temper the eggs.
3. With the pot off the heat, slowly pour the tempered egg mixture back into the soup, stirring gently to incorporate.
4. Return pot to the lowest heat and warm gently for 1–2 minutes without boiling, until the broth slightly thickens and becomes silky.
5. Taste and adjust seasoning with salt and pepper. Serve immediately garnished with chopped parsley and lemon wedges.