Greek Porgies with Avgolemono Sauce Recipe

Serves/Makes: 4 servings


  • 3 whole porgies, (about 1 pound each), cleaned
  • 1 bunch celery
  • 2 cups boiling water
  • 2 cups finely minced onion
  • 1/2 cup vegetable or olive oil
  • Salt and pepper to taste
  • 1 cup water
  • 2 eggs
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon flour
  • Fresh parsley or dill for garnish
How to cook Greek Porgies with Avgolemono Sauce:
  • Cut celery into 3-inch pieces. Blanch in 2 cups boiling water for 5 minutes. Drain.
  • In a large skillet, saute onion in oil until soft. Place celery on top of onions; place the porgies on top of the celery and sprinkle with salt and pepper.
  • Add 1 cup water, cover, and simmer for 20 minutes, or until fish flakes. Remove fish and vegetables, place on a heated platter, and keep warm.
  • Strain broth in which the fish cooked, measure, and add enough water to make 1 cup. Heat the broth. Beat eggs, lemon juice, and flour in a blender.
  • Gradually beat in the heated broth. Pour into a saucepan and heat gently until slightly thick. Pour over fish.
  • Garnish the Greek Porgies with Avgolemono Sauce with parsley or dill and serve immediately.


The Greek Porgies with Avgolemono Sauce is a very affordable dish. This recipe is delicious, simple, and really easy to cook.


Avgolemono: Traditional Greek Egg-Lemon Sauce. This creamy sauce has a lemony taste that works wonderfully with most dishes.

Porgy, also known as scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

This recipe for Greek Porgies with Avgolemono Sauce serves/makes: 4 servings

The Greek Porgies with Avgolemono Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Porgy (more Porgy recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Greek (more Greek recipes)

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