Avgolemono (αυγολέμονο) how I love thee. It always amazes me how something so simple can be so delicious.
For those of you new to this wonderful sauce, it consists of eggs, lemon, and some broth from whatever dish you are making. That is it. But wow, does it introduce a subtle tart lemony flavor that takes any dish into overdrive.
This is the same sauce used on dolmathes and a plethora of other Greek dishes. However, it is not just confined to the land of blue domes; a version of this recipe can be found in: Arabic, Jewish, Italian, and Balkan cuisine.
The versatility of the sauce is amazing as well. It can be liquid like in this recipe, or thickened up a bit (with a teaspoon or two of flour) and poured over veggies. It goes perfectly with fish, meat, poultry - anything.
There have been numerous times where we will make a dish at home and just add this sauce over it - whether it is a Greek meal or not.
Potatoes and fish In avgolemono is a healthy dish that really exemplifies the avgo as it is a large component of the meal.
We love Cod (in Greek called: μπακαλιάρος) since it is a mild tasting white flakey fish. Another popular choice for people is tilapia (a biblical fish), or if you want a step up from these two, you can go with some lovely halibut.
Either way, pick a nice mild fish. I do suppose if you have a favorite fish that is a bit stronger (say salmon), you can alter accordingly, but we have never made this with anything else so if you do, let us know how it turns out!
A tip for the avgo: make sure you temper the eggs! By this I mean adding some broth to the egg bowl to warm up the eggs before introducing them to the pan. If you skip this step and add the eggs they will curdle and you will have pieces of egg in your broth. This actually happen to me the first time I made this dish many years ago - I still ate it! :)
We hope you like this potatoes and fish In avgolemono recipe!
- 2 pieces of Cod (or any white fish to fit preference)
- 1/4 cup onions (chopped)
- 1 pound potatoes (baby red, cut into halves or fourths if preferred)
- 2 cups chicken broth (may need more if too much evaporates during the simmer)
- 1 to 2 large garlic cloves (pressed)
- For the Avgolemono:
- 2 eggs
- 1 lemon (juiced, if you’re a lemon lover you may want two)
1. In a large pan, bring chicken broth to a boil.
2. Add fish, onion, potatoes, garlic, salt and pepper.
3. Cover and reduce heat to simmer for 25 minutes or until tender.
4. Prepare Avgolemono sauce once potatoes are done.
5. Beat two eggs in bowl until frothy.
6. Add lemon juice.
7. Continue stirring and add two ladles of hot broth from fish pan to egg bowl.
8. Now, add egg lemon mixture to fish pan.
Mix well and taste - add more lemon or salt if required.
10. Remove from heat and serve in bowls.
**Notes: This is listed as serving 2 since we are using 2 pieces of fish.**