Avgolemono Soup with fish
3 tbsp Amphoreus extra virgin olive oil
2-3lb various white fish
6 tbsp pudding rice
2 potatoes, peeled
3 carrots, peeled
3 sticks celery
2 cloves garlic
2 large onions, peeled
1 glass white wine
For the Avgolemono Sauce:
1 ½ lemons, juice of
Salt & freshly ground pepper
Clean and salt the fish.
Place all the vegetables in a large saucepan and arrange the fish on top. Cover with the water, wine and olive oil, then boil gently for ½ an hour.
Discard the vegetables and fish. Strain the remaining liquid and return it to the saucepan, add the rice and simmer until it is cooked, about 20 minutes.
For the Avgolemono sauce, vigorously beat the eggs in a bowl together with the lemon juice.
Start adding the fish stock to the beaten eggs, very slowly, whilst whisking.
Once most of the fish stock has been incorporated, return it all to the pan and simmer over a very low heat until the soup thickens.
Serve immediately with freshly ground black pepper.