White fish soup with egg-lemon sauce
Ingredients
• 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
• salt
• 2 eggs
• 1 1/2 lemon
Execution
• 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.