We love avgolemono (Greek lemony chicken soup), and we tried this version using cod and orzo: https://cooking.nytimes.com/recipes/1023805-lemony-fish-and-orzo-soup?smid=ck-recipe-iOS-share To our surprise, the recipe didn’t call for any dill. We found the soup needed more brightness, so we added more lemon juice at the end (we ended up using one entire medium lemon for the entire recipe). We garnished each serving with scallion greens and parsley.
Because we wanted to save leftovers, we poached only half of the cod and plan to poach the remainder of the raw cod tomorrow. (June 2024)
Cooking Adventures 