Egg Lemon Soup
I really enjoy fish soup when the nights are cold. And, since this is late March, it's still cold. That's why I made this Greek egg lemon fish soup. There's always something special in making a homemade fish soup with a fish you caught. It keeps you warm till bedtime.
Last weekend I was busy giving seminars on safe fresh fish handling, in San Diego at the Fred Hall Show. At the end of the show, the Sporting Chef, Scott Leysath (sportingchef.com) sent me home with some fresh swordfish. I knew I wanted just one last fish soup before the warm weather sets in.
Plus, this Greek egg lemon soup is so unusal in terms of the silky smooth egg lemon sauce. I've been enjoying it since I was a boy.
Hope you give this simple yet tasty recipe a try. And, especially since I share some of my mom's super secret, secrets with you! Enjoy.
If you need another swordfish dish, try my Cactus Salas & Grilled Swordfish, perfect dish for the grill!
Greek Egg Lemon Soup (serves 4)
1 1/2 pounds swordfish, 1/2-in cubes
4 large carrots
2 onions, quartered
1 whole bundle of parsley (chop a handful for garnish)
2 garlic cloves
5-6 small sweet pepper (option: one large red or green)
2 potatoes, quartered
3 quarts of cold water
3-4 tablespoons kosher salt
1 tablespoon of pepper corns
Coarse black pepper
1 large lemon
1 cup of rice (long or medium grain)
1 package of fresh Greek pita (warmed on the stove top and cut into quarter pieces)
How To Make The Fish Egg Lemon Soup
1. Begin by making the vegetable stock, and make sure you start with cold water in a large pot. Start placing the carrots, onions, parsley, garlic, peppers, potatoes and then add the salt and pepper corns. This only requires simmering for no longer than 30 minutes.
2. Next strain and transfer the newly made vegetable stock into another large pot to begin making the soup. Now is the time to add the rice while cooking over a medium heat until the rice is tender (10-15 minutes). After the rice is cooked, with a slotted spoon remove approximately 3-4 tablespoons of rice into a pyrex measuring cup, and then set aside.
3. Next, add the fish and continue to cook over a low flame for another 10 minutes or so.
4. While the fish is finishing cooking, begin making the egg lemon sauce. Squeeze the large lemon into the pyrex measuring cup with the cooked rice and then add the eggs. Use a hand held blender and beat the lemon egg rice mixture just for no more than 20 seconds. You can use a blender, or even vigorous whisking will get you the same results. Now, you can directly pour this mixture into the soup and mix.
5. Heat and cut your pita bread, and then garnish with the remaining chopped parsley and coarse black pepper. Enjoy
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cast Iron Dutch Pot
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Commercial Plastic Cutting Board 24"x18" http://amzn.to/2COJkom
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Cuda 10" Fillet Knife
➤ Multi Length 8-piece Wooden Spoons
➤ 2-Speed Hand Blender
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black