Fish soup with egg lemon sauce

Ingredients for six – Vefa’s Kitchen page 175

  • 120ml olive oil – a lot
  • 1 small onion halved
  • 1 small carrot halved
  • 2 celery stalks halved
  • 10 black peppercorns
  • 1.5kg white fish such as cod, sea bass, grouper cleaned
  • 5 tablespoons short grain rice or 2 large potatoes diced
  • 1-2 eggs
  • 5 tablespoons freshly squeezed lemon juice
  • salt and pepper
  • mayonnaise, capers, pickles to serve with the fish

Add 1.5 liters of water to a pan and add the oil, onion, carrot, celery, peppercorns and salt; bring to the boil, reduce heat and cover and simmer for 15 minutes.

Meanwhile rinse the fish and cut it in half in necessary; remove the vegetables from the pan and add the fish; bring back to the boil and reduce and simmer for 15-20 mins until the fish is done (don’t over cook it). Take out the fish and let cool.

Stir in the rice or potatoes, cover and simmer for about 20 mins; if using potatoes remove from the soup and mash in the bowl with a fork, stir some soup into the potatoes and then ad dthe mixture back in the pan.

Lightly beat the egg with the lemon juice in a bowl and add a ladleful of the hot soup, then stir the mixture back into the soup. Remove the pan from the heat and serve the soup with freshly ground pepper as a first course and then the fish with mayonnaise, capers and pickles and a dish of cooked greens.


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