greek fish soup with vegetables & egg lemon sauce

How To Make greek fish soup with vegetables & egg lemon sauce

• Step 1
  Choose a fish or the various small fish to weigh about 2 lbs. Remove the scales, gills & innards and wash the fish thoroughly. Then salt it/them and set aside.
• Step 2
  Peel the potatoes, scrape the carrots and skin the onions and put them whole in a pot, add water to cover vegetables. Cut celery, chop leaves. chop parsley and add to the pot, adding the oil and salt. Boil for about 20 minutes.
• Step 3
  When vegetables are almost done, sumpliment with more water and add the fish that was set aside. Allow to stew for another 20 minutes. Then once it's cooked, with a slotted spoon remove the fish on a platter and the vegetables all around. Season with salt, pepper, oregano. Cover loosely with aluminum foil to keep warm.
• Step 4
  Strain the liquid from the boiled fish and vegetables to remove any bits and tiny bones. If you like select a few of the boiled vegetables, mash in a blender or vegetable mill. Return puree to pot and stir into broth. Bring broth to a boil, add water if necessary and add the rice and salt if desired.
• Step 5
  When rice is done remove pot from heat and prepare the egg & lemon sauce. Beat the eggs well and add the lemon juice. Gradually add a cup or two of the fish broth to the egg mixture, constantly stirring. Finally add the egg mixture to the soup, stirring til combined. Season with salt & pepper to taste. I usually serve the soup first and then any fish and vegetables I haven't added to the soup I serve with some lemon juice and oregano. My kids prefer it with homemade mayo. KALI OREXI! ENJOY!
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