Ingredients
3 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and thinly sliced
1/2 cup thinly sliced scallions, plus more for garnish
Kosher salt and black pepper
3 garlic cloves, thinly sliced
3/4 cup orzo
1 cup bottled clam juice
2 large eggs
2 tablespoons lemon juice
1 1/2 pounds skinless black sea bass or cod fillets, cut into 2-inch pieces
1 tablespoon peeled, grated ginger
Crusty bread, for serving
Directions
1
In a large Dutch oven, melt butter over medium. Add leeks and scallions, season with salt and pepper and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and stir until fragrant, 1 minute.
2
Add the orzo, clam juice and 5 cups of water; mix well. Season with salt and pepper and bring to a boil over high heat, stirring occasionally. Cover, reduce heat to medium-low and cook, stirring occasionally, until orzo is just al dente, 6 to 7 minutes.
3
Uncover and reduce heat to low. In a medium bowl, beat eggs with lemon juice until well blended. While whisking constantly, slowly drizzle ½ cup of the hot broth into the eggs until well blended. (It’s OK if some leeks and orzo fall in.) Repeat 2 more times.
4
While whisking the soup in the pot, slowly drizzle in the tempered egg mixture until well incorporated. Add the fish and poach over low heat. (The soup should be at a bare simmer, as boiling will cause the egg mixture to break and curdle.) Cook, stirring frequently, until broth is slightly thickened and fish is opaque throughout, 8 to 10 minutes. Remove from heat, stir in ginger and season with salt and pepper.
5
Divide the soup among bowls, garnish with additional scallions and serve with bread.
Notes
Needs more salt. MOAR SALT