- 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
- 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!