Ingredients
1 kilo fish (Cod/ Perch, or any fish, whole,de-scaled, de-gilled, gutted and washed)
4 medium potatoes
1 large onion
4 celery stalks
4 carrots
1 medium zuchini
3/4 cup rice
1/4 cup Olive oil
Salt and Pepper
Traditional Egg Lemon Sauce
Juice of 1 or 2 lemons
2 eggs
1/2 cup of fish soup stock
1. Clean and cut the vegetables to cube spoon size pieces.
2. Boil 2 litres of water in a large saucepan, add & stir 1/2 tsp of sea salt and place whole fish and boil for 20 to 30 mins depending on size of fish. Remove fish and set aside.
3. Strain stock in case of bones/scales and return to saucepan.
Bring stock again to boil and add cleaned and diced vegetables and rice. Reduce heat to medium/hot (do not cover lid completely) and cook until vegetables & rice are cooked according to your taste (approx. 20-30 mins) adding olive oil and salt/pepper the last 10 minutes of this cooking time.
4. Make Egg/Lemon sauce (10 mins before serving time while soup is very hot). Beat egg-whites until meringue thick, and then beating continously add egg yolks, lemon juice and fish stock & immediately pour and fold into fish soup while still on stove's hotplate.
Serving Options: Either Serve the fish on a platter with olive oil & lemon wedges or removing bones from fish and adding it to the individual soup plates.
