White fish soup with egg-lemon sauce

White fish soup with egg-lemon sauce


Approx. 700 g fish for boiling (northern red snapper, cod etc.)
50 g "Lof" Extra Virgin Olive Oil
3 potatoes
2 carrots
2 sprigs of celery
1 onion
rice for soup
2 eggs
1 1/2 lemon



Peel and cut the vegetables.
Put them in salted water with "Lof" Extra Virgin Olive Oil to boil.
Once softened, take them out of the water and add the fish.
You can put the fish in tulle, so that the scales, bones etc. do not go into the soup.
If you have no tulle, you can just strain the soup when you take it out, to be on the safe side.
Leave the fish to boil for approx. 15 mins.
Remove the fish (if you did not wrap it in tulle, strain the soup) and prepare the rice to boil.
When the rice is ready, beat the eggs in a bowl and slowly add very small quantities of soup in the eggs while stirring well. Then, add the egg mix back to the soup.
Serve the soup in deep plates and include vegetables and cleaned fish inside.