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Creamy Mediterranean lemon fish soup with fresh dill and lemon slices in a black bowl.

Lemon Fish Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Firm White Fish Cod or Sea Bass, cut into chunks
  • 6 cups Fish or Vegetable Broth
  • 3 large Eggs room temperature
  • 2 large Lemons juiced and zest
  • 3 cloves Garlic minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup Fresh Dill chopped
  • 1/4 cup Fresh Parsley chopped
  • Salt and Pepper to taste

Method
 

  1. 1.5 lbs Firm White Fish (Cod or Sea Bass), cut into chunks
  2. 6 cups Fish or Vegetable Broth
  3. 3 large Eggs (room temperature)
  4. 2 large Lemons (juiced and zest)
  5. 3 cloves Garlic, minced
  6. 2 tbsp Extra Virgin Olive Oil
  7. 1/4 cup Fresh Dill, chopped
  8. 1/4 cup Fresh Parsley, chopped
  9. Salt and Pepper to taste

Notes

  • Fish Selection: Use a firm white fish (Cod, Sea Bass, or Halibut). Delicate fillets like Tilapia work but may break apart more easily during the final stir.
  • The Golden Rule: Never boil the soup after adding the egg-lemon (avgolemono) mixture. High heat will curdle the eggs, ruining the silky texture.
  • Tempering is Key: Slowly whisking hot broth into the cold egg mixture is essential to raise the temperature gradually without scrambling the eggs.
  • Citrus Freshness: Use freshly squeezed lemon juice only. Bottled juice lacks the bright acidity and aromatic oils needed to balance the fish.
  • Storage: Best served immediately. If reheating, use very low heat and stir constantly to maintain the emulsion.
  • Herb Swap: If you don't like dill, double the amount of fresh parsley or add a pinch of dried oregano for a different Mediterranean profile.