Name: Avgolemono Seafood Stew
Yield: 4–6 servings
Ingredients: 3 large egg yolks; 1 large egg; ½ cup fresh lemon juice; 3 Tbsp. extra-virgin olive oil; 1 medium fennel bulb, fronds reserved, bulb quartered, cored, thinly sliced; 1 medium onion, thinly sliced; 6 garlic cloves, finely chopped; 1 lb. small clams (such as littleneck or Manila; about 12), scrubbed; 1 lb. large shrimp, peeled, deveined; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 1 lb. flaky white fish fillets (such as cod, halibut, or snapper), cut into 4" pieces; ¼ cup heavy cream; 1 tsp. freshly ground pepper; 2 Tbsp. finely chopped parsley and/or dill, plus parsley leaves and/or dill sprigs for serving; Lemon wedges (for serving)

An overhead shot of Avgolemono seafood stew with shrimp clams and lemons served in a green bowl

Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams

Avgolemono is a classic Greek sauce made with eggs, lemon, and a warm broth. It’s incredibly tangy and silky. The dish is often made with rice and chicken, but this bright sauce works extremely well with seafood. My version features clams, snapper, and shrimp; but squid, mussels, and cockles would work just as well. The bright and briny broth is balanced with sweet anise flavor of fennel and onion. Save the fennel fronds as they make an excellent garnish adding a bright freshness.

What you’ll need

Vitamix Blender
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Dutch Oven
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Heatproof Measuring Cup
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