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Greek · Soup
Egg and Lemon Fish Soup
A clear fish stock made from heads and bones, simmered with rice and finished with a silky egg and lemon liaison. Serve with a trickle of good olive oil.
- Yieldserves 6
- Hands-on40 min
- Total2 h 29 min
- Difficulty
Ingredients
- 2 kgfish heads, backbones and trimmings, from white fish
- 2 Lwater
- 2small onions, peeled
- 4small carrots, scraped and quartered
- 70 gcelery, chopped, with leaves
- 3 tbspflat-leaf parsley, coarsely chopped
- 2 tspsalt
- to tasteblack pepper, freshly ground
- 75 gshort-grain white rice
- 3eggs
- 60 mllemon juice, from 1 lemon
- to tasteextra virgin olive oil, for drizzling
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