Seafood Avgolemono (Greek Style Egg Lemon Soup with Calamari and Tilapia)

Avegolemono - Rings of Squid

Avgolemono soup reminds me of Solonica, located on 57th Street in Hyde Park Chicago. It was just two blocks from my place, and was a frequent breakfast stop, especially mornings (or afternoons) after a party. It is a diner-style restaurant but the menu is sprinkled with Greek-style culinary treats such as moussaka, omelettes with spinach and fetta, spinach pie and, my favorite, baklava. Avgolemono was also on the menu. It traditionally is an chicken stock thickened with eggs, scented with lemon, and served with rice, and sometimes herbs such as mint or dil.

My recipe is slightly different. In fact, I began making this stew with something completely different in mind. I was going to make a simple seafood stew, featuring the many pounds of squid we recently bough without taking note of the expiration date (thats why it was so inexpensive…) But didn’t read the recipe carefully. After I finished making the stock (step #1 in my recipe below) I realized that the recipe called for mayo. It called for mayo. I despise mayo. So I thought and I though. What can I put in place of the mayo? I didn’t have yogurt prepared, which is my number one go to substitute for mayo. I thought milk would be too watery for the consistency I was looking for. I don’t do cream any more willingly than I do mayo. But what is mayo, anyway? Eggs, lemon, salt, and oil. Huh. Eggs and lemon sounds an awful lot like Avgolemono…and lemon goes wonderfully with seafood. So it was settled. Instead of they mayo I added the juice of two lemons (limes actually- lemons are almost impossible to find in Guate, but I found the limes to work just as well) and 4 eggs.

LeeksAvgolemono - With Veggies

The result was a lovely light lemony cream sauce, and rich in protein. I followed most of the directions of my original inspiration, but the lemon and eggs took the dish hostage-which I was greatful for. The dish was perfect. There were groans of joy throughout the entire meal. In addition, the veggies I used added a nice texture, color, and flavor that traditional chicken broth wouldn’t have provided. This broth was a perfect way to feature the calamari and tilapia.

Seafood Avgolemono (Serves 6 -8)
For Vegetarian version, use vegetable broth instead of chicken, and omit seafood. Perhaps chickpeas or white beans would be a nice addition.

Ingredients:
1 pound squid, cut into rings
4 tilapia filettes
1 pound new potatoes, boiled separately and put aside (optional)
2 cups chicken stock
2 cups water
1 cup white wine
1 tablespoon olive oil
1 carrot, sliced
1 leek, sliced
1 small onion, diced
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tomato
1 bayleaf
4 eggs
2 lemons or limes
1/4 teaspoon paprika
large pinch of salt
8 garlic cloves
Olive oil and generous fresh black pepper. This is important!

Directions: 1. Add olive oil to a 4 quart pot, and add carrots, leeks, and onion. Cook on medium heat for about 10 minutes, making sure not to brown the veggies. One the veggies are tender, add the tomato, and cook another two minutes. Add the fennel, thyme, and bay leaf, along with the chicken stock, water, and wine. Bring to a boil, then reduce heat and simmer for 3o minutes. At this point I prefer to strain the veggies, and set them aside. I will add them in later. For me, it makes preparing a creamy broth much easier. However you can keep them in if you prefer.

2. Prepare the egg mixture: Beat the eggs well. Add the juice of the lemons and whisk together. Peel all the garlic, and place in separate bowl or plate. Add the salt, and grind together to form a nice paste. This will ensure that the garlic combines well into the soup. Once into a fine paste, whisk the garlic into the eggs. Set aside.

3. If you want to make this ahead of time (lets say the night before, or in the morning), you can let the stock cool, and cover it and the eggs well and keep in the fridge up to 24 hours. When you are ready to prepare the rest, about a half hour before eating, bring the broth to a simmmer and let the eggs sit at room temperature for at least 30 minutes.

4. Temper the eggs. Ladle a half cup of the hot broth into the egg mixture, whisking vigorously. Add another half cup and continue whisking. This ensure that the egg does not “seize” and start cooking when it enters the hot broth. Add the egg mixture to the broth and whisk until well combined.

5. Add the squid and tilapia (torn into bite-sized pieces) and cook for a few minutes until opaque and flaky. If you removed the veggies and wish to have them in your soup, you can add them at this point. Add the potatoes, if desired, at this point as well. (So, Alton Brown says that the veggies after being cooked for so long are “worthless” as far as nutrients go. But for me they still have flavor, texture, color, and fiber. So I keep them. It doesn’t hurt.)

6. Serve drizzled with olive oil, fresh cracked black pepper. Look at the picture below…this is important. A few mint leaves would also add a lovely touch.

Avgolemono - Pepper and Olive Oil

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