Psarossoupa Avgolemno (Fish Soup with Egg and Lemon)
Psarossoupa Avgolemno (Fish Soup with Egg and Lemon) is a traditional Greek recipe for a classic dish of sea fish, potatoes, carrots and tomatoes that are served with a soup made from the fish stock that's thickened with egg and lemon sauce. The full recipe is presented here and I hope you enjoy this classic Greek version of: Fish Soup with Egg and Lemon (Psarossoupa Avgolemno).
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Ingredients:
1kg fresh sea fish (eg grouper, bream, tuna, mackerel, weaver etc), cleaned and washed
3 medium potatoes, peeled and washed
4 small onions, quartered
3 carrots, peeled and washed
1 celeriac root, halved, peeled and washed
2 ripe tomatoes, chopped
120ml olive oil
80g rice
1 batch egg and lemon sauce
salt and freshly-ground black pepper, to taste
Method:
Combine the vegetables in a pan with the oil, salt and black pepper. Cover with water, bring to a boil and cook for about 20 to 30 minutes, or until tender. When they are almost done, add the fish (whole) and continue boiling for 20 minutes longer (add more water, as necessary). At this point, remove the fish and vegetables and arrange on a serving platter (set aside to keep warm).
Add he rice and tomatoes to the stock and cook for 15 minutes, until tender. Prepare the egg and lemon sauce and add to the stock. Simmer gently, stirring frequently, until the soup has thickened then ladle into warmed soup bowls and serve, accompanied by the fish and vegetables.
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