FISH SOUP

Preparation Method :

• Only fresh fish will do for this soup. First saute the onions in a little of the olive oil.
• Transfer this to a deep saucepan and add everything except the egg yolks, lemon juice and parsley.
• Add 1.50 litres water and simmer for 2 hours until a rich broth is obtained.
• Strain this broth to get a clear soup, or simply remove any bones, skin and crab-shell.
• Some cooks put the fish in a cloth and suspend it over a bowl.
• The juice is allowed to flow through, and then the cloth wrung out to extract every drop of liquid.
• Now beat the egg yolks and slowly add the lemon juice. Take a ladle of the broth and add to this mixture, stirring gently.
• Finally add the egg and lemon mixture to the saucepan of broth, stir well and simmer on a low heat until ready to serve.
• Garnish with the parsley and grind more black pepper over the top.