Fish Soup With Egg And Lemon Sauce (psarossoupa Avgolemono) Recipe

Do you like this recipe?

Directions

# Cut the cleaned fish into large pieces and season with salt
# Pour 7-8 teacups of water into a pot and bring to the boil
# Put the vegetables, bay leaf, olive oil, salt and pepper into the boiling water
# Cook the vegetables for about an hour then carefully add the fish and cook for a further 15 minutes
# Remove the fish with a slotted spoon on to a plate then strain the broth to make sure there are no little bones in it
# Place the broth and the vegetables in a liquidizer and blend
# Pour the liquidized soup into a pan and bring gently to the boil, add the rice and cook for a further 20 minutes
# Beat together the eggs and lemon juice then add spoonfuls of the soup, beating continuously
# Pour the egg and lemon sauce into the soup, stirring slowly then serve in warmed bowls
# The fish can ,if desired, be served on a separate platter