Greek Fisherman's Fish Soup with Rice and Egg-Lemon Finish

What you need

• 80 ml (1/3 cup) extra virgin olive oil
• 2 onions, chopped
• 2 stalks celery, sliced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 kg (2 lb) whole white fish, sea bream, grouper or similar, scaled and gutted
• 1.5 l (6 cups) water
• 2 tsp salt, or to taste
• 1/2 tsp black pepper
• 70 g (1/3 cup) long-grain rice
• 3 large eggs
• 100 ml (1/3 cup plus 1 tbsp) fresh lemon juice, from about 2 large lemons
• 2 tbsp flat-leaf parsley, chopped

Method

Restated from the original video

1. 1

   Warm the olive oil in a wide soup pot over medium heat, then add the onions, celery and carrots, cover and cook until soft, 12-15 min.

2. 2

   Stir in the garlic and cook for 1 min.

3. 3

   Lay the fish on top of the vegetables. Pour in the water, add the salt and pepper and bring to a boil.

4. 4

   Lower the heat and simmer until the flesh flakes easily at the thickest part, 12-15 min.

5. 5

   Lift the fish onto a plate and cover it to keep warm.

6. 6

   Return the broth to a boil, add the rice and simmer until tender, 12-15 min.

7. 7

   Peel the skin from the fish, pull the flesh off the bones and flake it. Discard the head, skin and bones.

8. 8

   Whisk the eggs in a large bowl until pale and frothy, then whisk in the lemon juice.

9. 9

   Take the pot off the heat. Whisk in a ladleful of hot broth, a thin stream at a time. Repeat with 4-5 more ladlefuls until the bowl is warm to the touch.

10. 10

    Pour the egg mixture back into the pot, tilting it to mix. Add the flaked fish and stir gently. Do not let the soup boil again or the eggs will curdle.

11. 11

    Taste and adjust the salt and lemon. Serve hot, sprinkled with the parsley.

Imported from dianekochilas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.