Cod and Clam Avgolemono Stew
Ingredients
- 3 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 onion, chopped
- 2 carrots, cut into 1/4-inch dice
- 1 1/2 teaspoons dried dill
- 1/3 cup rice
- 16 littleneck clams, scrubbed
- 1/2 cup water
- 1 1/2 pounds cod fillets, cut into 1-inch pieces
- 1 cup frozen petite peas
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 3 large eggs
- 3 tablespoons lemon juice
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