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Greek Food - Recipe: Psarosoupa Avgolemono

  Psarosoupa Avgolemono
Fish Soup in creamy lemon sauce

2-3 Whole Egg
4 1/2 Cup Fish Stock
1-2 Whole Lemons (Juiced)
1-2 Pinch Pepper (To Taste)
1 1/2 Cup Rice
2-3 Pinch Salt (To Taste)
1 Medium Sea Bass (Approx 600gr)
  • Boil the fish until done, remove but keep warm.
  • Add the rice to the fish stock and boil for 20 minutes.
  • Add the salt and pepper and remove pot from the heat.
  • In seperate boil, beat the eggs and slowly add the lemon juice.
  • Slowly add a little fish stock to the egg mixture, stirring continuously.
  • Add the mixture to the remaining fish stock, stirring well.
  • Serve immediately with pieces of the sea bass.

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