Easy Fish Soup

This soup is an adaptation from old Floridian cookery, specifically Tarpon Springs, with its Greek influence evident in the lemon-egg-garlic enriching and thickening treatment at the end.

Sea bass, monkfish, ling cod, or halibut would be almost as good as the red snapper.


  • 2 pounds red snapper fillets, skinned, cut into 1-inch cubes
  • 1 large red onion, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • 2 bay leaves
  • 1 teaspoon fresh oregano or marjoram leaves, chopped
  • 3 sprigs parsley, stemmed, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • ΒΌ cup olive oil
  • 3 cups fish stock
  • 3 egg yolks
  • 1 lemon, juiced
  • 2 cloves garlic, peeled, very finely chopped
  • Saltand freshly ground black pepper


Mix the fish, onion, celery, bay leaves, and herbs together and let marinate for 1 hour. Then separate the vegetables from the fish and put them in a pot. Add the oil, ΒΌ cup of the fish stock, the bay leaves, and the herbs from the marinade. Cover and sweat over low heat for 15 minutes.

Add the fish and a pinch of salt and continue sweating another 5 minutes, then add the remaining fish stock. Over high heat, bring the stock almost to a boil and turn off the heat. Skim off any scum from the surface of the soup. If the fish is not already cooked (tender and opaque all the way through), leave it in the pot a couple of minutes. When done, remove the fish and keep it warm, leaving the broth in the pot.

Beat the egg yolks, lemon juice, and garlic together. Bring the broth back to a boil, turn off the heat, wait a minute, stir Β½ cup of the broth into the egg mixture, then stir it all into the soup. Stir until the soup thickens a bit. Check the seasoning and return the fish to the soup. Serve immediately in a tureen and pass lots of garlic bread rubbed with red pepper flakes.