Fish and Orzo Soup

Ingredients

• 3 Tbsp 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
• 2 Tbsp Old Bay seasoning
• 3 garlic cloves, thinly sliced
• 3/4 cup orzo
• 1 cup 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

Directions

1. Season fish with Old Bay, set aside
2. 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.
3. 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.
4. 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.
5. 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.