Egg lemon fish soup

I prefer a large fish head for the soup because it hides a lot of deliciousness but we can alternatively use other parts of the fish or smaller fish suitable for soup.

Egg-Lemon Fish Soup Recipe

Preparation time: 70 minutes
Portions: 6

Recipe ingredients

• 1 large fish head or 1.5-2 kg of fish for soup
• 4 carrots
• 4 pumpkins
• 4 potatoes
• 1 large onion
• 1 tomato
• 1 bay leaf
• 100 ml olive oil
• 100 g of glazed rice
• 1/2 tsp. turmeric
• 4 sprigs of celery
• some parsley
• salt
• pepper

Execute Recipe

1. In a large pot, add the fish head and cleaned potatoes, carrots, and pumpkins.
2. Clean the onion, cut it into 4, and add it to the pot. Add the celery and parsley sprigs on top.

   Cut the tomato in half, remove its stem, and add it to the fish soup.

   In the end, add the olive oil, the bay leaf, a little salt, and some peppercorns.

3. Set the stove to a high temperature and boil the fish for about 40 minutes until the vegetables are soft. To see if they are ready, pierce the potato and carrots with a fork.
4. Remove the fish and vegetables with a slotted spoon and place them on a plate.
5. Using a fine sieve, strain the broth for the Egg lemon Fish Soup into a clean saucepan.
6. Boil until the broth reduces a little and we have 2-2.5 liters, depending on how thin or thick we want the fish soup.
7. Then add the turmeric together with the rice and boil for 15 minutes.
8. As soon as the rice has softened and is ready, remove the fish soup from the stove and proceed with the egg lemon.
9. Squeeze 2 lemons and add their juice to a multi-cutter along with 2 eggs. Beat well to make a nice cream and pour it into our soup.
10. Immediately shake the egg-lemon fish soup and put it back on the stove for a while to bring it to a boil.
11. As soon as the egg-lemon fish soup sets, serve it and add a few vegetables and pieces of fish to each plate.