A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono, egg and lemon sauce. This is a saucy dish; serve with lots of crusty country bread.

Patsy Jamieson
Source: EatingWell Magazine, September/October 1994
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Ingredients

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Directions

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  • Combine flour, salt and pepper in a shallow dish. Dredge fish in flour. Heat 2 teaspoons of the oil in a Dutch oven or large saute pan. Swirl the pan to coat the bottom evenly with oil, then add the fish. Cook, turning, just until lightly browned, 2 to 3 minutes. Transfer the fish to a plate and set aside.

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  • Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add onion and garlic and cook until softened, about 2 minutes. Slowly pour in wine and bring to a boil. Add broth (or diluted clam juice); bring to a boil. Add potatoes and carrots and return to a boil. Cover and cook over medium heat until the vegetables are just tender, about 20 minutes.

  • Return the fish to the pan, reduce heat to low and cook, covered, until the fish is opaque in the center, 5 to 10 minutes longer. Transfer the fish and vegetables to a plate with a slotted spoon and keep warm.

  • Increase the heat to high and boil the cooking liquid for 5 minutes to intensify the flavors. Whisk together egg, 3 tablespoons lemon juice and dill (or fennel) in a medium bowl. Gradually whisk a little of the hot cooking liquid into the egg mixture, then pour the egg mixture into the remaining cooking liquid in the pan. Cook over medium heat, stirring constantly, until slightly thickened (do not boil) and the liquid reaches a temperature of 160F on an instant-read thermometer, 1 to 2 minutes. Return the fish and vegetables to the pan and heat through. Taste and adjust seasonings, adding more lemon juice, if desired.

Tips

Note: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per serving. Look for it in the canned-fish section or the seafood department of your supermarket.

Nutrition Facts

329.9 calories; protein 24.4g 49% DV; carbohydrates 35.9g 12% DV; exchange other carbs 2.5; dietary fiber 4.5g 18% DV; sugars 7.4g; fat 6.8g 10% DV; saturated fat 1.3g 7% DV; cholesterol 74.8mg 25% DV; vitamin a iu 14366.5IU 287% DV; vitamin c 30.5mg 51% DV; folate 68.9mcg 17% DV; calcium 74.8mg 8% DV; iron 2.3mg 13% DV; magnesium 48.8mg 17% DV; potassium 1370.6mg 38% DV; sodium 807.9mg 32% DV; thiamin 0.2mg 18% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/29/2013
creamy saucy sweet and limey This recipe was so easy to follow and the result was beyond expectation. The egg provided an instant like thickness and my husband who doesn't even like potatoes couldnt get enough! This fish stew is by far one of the best i have tasted and will definitely be making it to my dinner table again! Pros: easy to make Read More
Rating: 3 stars
01/04/2012
Re: Just for fun Read More