What I cooked in February and March

Greek fish soup with avgolemono. The recipe isn’t fixed. Instead of using stock, you simply boil a whole fish with the bones in water, after first frying some onion and garlic in olive oil in the same pot.

Remove the fish to debone it, then boil the potatoes and vegetables. Finally comes the avgolemono part—Greek for egg and lemon. Whisk the eggs yolks with lemon juice, add a bit of the hot broth, and then pour the mixture back into the soup. Avgolemono is originally Sephardic Jewish. Before lemon the souring agent was verjuice, pomegranate juice, or bitter orange juice.