Greeks employ several traditional methods to make their famous fish soups. The main ingredients are fish, fish stock, rice and vegetables of all kinds. Egg-lemon paste changes this rustic soup into an altogether different dish, known as avgolémono.
- 2 kg ( from rock fish / bream / grouper / gurnard / red mullet / red snapper / scorpion fish), gutted, scaled, trimmed, cut into chunks, salted
- 1.5 kg water
- 500 g small potatoes, whole
- 400 g small carrots, halved
- 400 g small onions or shallots, whole
- 300 g celery / celeriac, chopped
- 240 g karolina (carolina) / glasé (medium grain) white rice
- 120 g tomatoes, chopped or 100 ml thin tomato paste
- 120 g + 30 g olive oil
- 2 lemons, juiced
- 12 black peppercorns
- 10 g oregano, chopped
- 2 sprigs parsley with root, chopped
- 1 bay leaf
Put half the carrots and half the onions into a large pot with the water, bay leaf, parsley and peppercorns, bring to the boil, simmer for 75 minutes. Strain the liquid into a separate pot, add the potatoes and remaining carrots and onions. Place the fish in a steamer on top of the pot, pour 120 ml of oil over the fish and steam over a low heat for 45 minutes, until the flesh starts to separate from the bones, set aside and keep warm. Strain some of the soup with pieces of the vegetables into a blender, pureé and return to the pot with the rice and tomatoes or tomato paste. Simmer until the rice is cooked, about 20 minutes. Separate bones from the flesh, and arrange equal amounts of fish in large soup bowls. Beat two tablespoons of oil with the lemon juice, a pinch of salt, a few grinds of black pepper and the oregano, pour over fish, followed by soup.