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- Serves 6:
- 2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
- 7-8 cups water
- 2 potatoes cubed
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10-15 black peppercorns
- 1/4 cup olive oil
- Salt, to taste
- ½ cup rice
- For the Egg-Lemon Sauce:
- 2 egg yolks
- 1/4-1/2 cup fresh lemon juice, or more
- 1 tablespoon cornstarch
- ¼ cup olive oil
Instructions
In a large pot, place the water, vegetables, fish, olive oil, peppercorns, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cover with the lid. Simmer for 20 minutes.
Using a slotted spoon, carefully transfer the cooked vegetables and fish onto a platter.
Strain the broth through a strainer to catch any fishbones. Rinse the pot.
Transfer the strained broth back into the pot and add the rice with half a teaspoon of salt. Bring to a boil. Cover the pot and reduce to a simmer and cook for 15 minutes or until the rice is fully cooked.
Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and set aside in a bowl. Check the vegetables and remove any fish bones or skin from them.
To make the egg-lemon sauce, combine all of the ingredients in a small mixing bowl and whisk together until smooth. Add 1-2 cups of the hot soup broth to the lemon sauce and whisk well.
Add the fish chunks and as many of the cooked vegetables that you want back into the pot along with the egg-lemon sauce. Cook through over medium heat 3-4 minutes. The soup will continue to thicken as it sits.
Taste and adjust seasoning to suit your taste. Add more lemon juice if desired. Serve immediately with some toasted bread. Enjoy!
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