Greek Fish Soup
Greek Fish Soup, a flavorful and healthy meal, brings together fresh fish chunks and colorful vegetables in a delicious broth. Prepared by simmering the ingredients together in a richly flavored broth, it is enhanced with a blend of eggs and lemon juice, providing a unique flavor and a rich texture. It is an ideal choice for a healthy Greek tasting experience. In the fall, its beauty is heightened as it serves a warm and satisfying dish, offering you cozy and delicious moments on chilly evenings.
- 1 kilogram of large Mediterranean fish (sea bream, porgy, etc)
- 3 onions
- 6 carrots
- 1 stalk of celery
- 3 eggs
- 1 leek
- 1 bouquet garni (garnished bouquet)
- 1 lemon
- Pepper
In a stewpot, pour two liters of water, the peeled and sliced onions, the washed, brushed and sliced carrots, the washed and sliced celery and leek, the bouquet garni.
Season with pepper and cook for twenty minutes at a rolling boil.
Place in the stewpot the cleaned and cut fish into large slices.
Cook them for ten minutes, then lift them with a skimmer and place them in a dish to keep warm.
Meanwhile, beat the eggs in a small bowl, incorporating lemon juice and a ladle of broth.
After removing the fish, pour the egg mixture into the stewpot, stirring constantly over low heat.
When the soup has thickened, pour it into a tureen.
Serve the fish and the soup simultaneously.
Serve the soup in elegant dishes.
Garnish with dill and lemon slices.
Accompany with toasted bread slices.
Use subtle colors on the table.
Add a side green salad.