Diane's recipe calls for a whole fish which gives the broth an extra deep seafood flavor. But it takes extra work to pull out the fish and peel off the meat. Instead, I've found that cut fish fillets and shrimp give great fish flavor and save some work. My recipe also differs because I add beans to up the nutrition of the soup and create more servings.
I definitely recommend giving this recipe a try. I was so impressed that it will become a regular rotation for me.
Ingredients
- 1/4 cup olive oil
- 1 cup chopped celery (about 3 ribs)
- 1 cup chopped carrots (about 2 medium carrots)
- 1 cup chopped yellow, white, or red onion (about 1/2 to 3/4 onion)
- 2 cloves garlic chopped
- 4 cups water
- 2 tsp kosher salt
- 3/4 cup medium or long grain rice
- 1.5 pounds seafood (either whole fish or mixture of cut fillets and shrimp)
- 3 large eggs
- 1/4 cup lemon juice
- 1 can Great Northern beans
- 1/4 tsp pepper
- 1/2 tsp thyme (ideally fresh)
Directions
- In a soup pot, add olive oil and heat over medium heat.
- Add celery, carrots, and onion and sweat for 10-15 minutes. Don't allow to brown. Add a pinch of salt to help it along.
- Add garlic and cook for 30 seconds.
- Add water, rice, and seafood.
- Bring to a boil, turn down the heat to simmer, cover and cook for 15 minutes.
- Remove from heat but keep lid on to continue cooking while you make the egg and lemon mixture (Avgolemono).
- Beat eggs in a large bowl until creamy and airy. Add lemon juice and beat until even more creamy and airy.
- Temper the egg and lemon mixture by ladling in hot broth from the soup a little at a time while stirring. 2-3 ladles should be enough to heat the mixture.
- Add the egg, lemon, and broth mixture into the soup and swirl or stir until combined.
- Add the beans, pepper, and thyme. Stir and serve.
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