FISH SOUP

Execution

1.	Place the onions, potatoes, carrots, garlic, celery and oil in a pot and boil for 15 minutes.
2.	Then add the cleaned fish, whole or in large pieces (depending on what you have).
3.	Allow everything to boil well and skim as much as necessary.
4.	Then strain them in a colander and keep the juice.
5.	When cool, separate the fish from the rest of the ingredients and scoop out the fish, keeping the fish in a bowl.
6.	Take the rest of the boiled ingredients, being careful not to find any fish bones, and puree them in a blender, adding the rest of the oil to thicken, the lemon juice and as much water-juice as needed to facilitate the blender.
7.	Calculate the water by adding as much water as necessary to the reserved stock and bring the pot to a boil.
8.	Add the fish and the pureed ingredients and bring to a boil.
9.	Add the washed rice and when it boils, in 10 minutes, turn off the heat.
10.	Be careful not to boil the rice thoroughly, as it will continue to boil until it cools down.
11.	Then prepare the egg sauce(augolemono)
12.	Then, stirring the pot constantly, add the augolemono little by little, being careful not to " split " it.
13.	Taste the flavor, correct and serve warm.
14.	When serving, garnish each dish with chopped dill.
15.	Tip:
16.	Fish heads are never thrown away, as are their livers and eggs when they are fresh and used in soup.
17.	The best fish for soup are: Redfish, Cod, Grouper, Weevers, Rockfish in general, etc.
18.	Mashing, preferably done by hand, has a better result.
19.	Clean the fish and wash them well, salt them to remove the blood and leave them to clean for a few hours.
20.	Then wash them to remove the excess salt and put them in the pot to boil.
21.	When we boil the vegetables together with the fish as prerecorded, the smell of the fishy smell is broken.
22.	It is a benefit to rinse the bones that have been separated from the fish to get their precious juices and then throw them away.
23.	Instead of rice, it is more traditional-practical and tasty to add the pasta you prefer (manestra, astragalus, rice, etc.).
24.	If it is fasting we make the soup without eggs, beating the vegetables until they become very thick cream.
25.	When they are ready, pour them into the pot and stir without continuing to boil, because the oil will dry out and stick.

	8 kg of fish for soup300 g of fish for soup
	1 ½ kg of oil1 coffee cup of oil
	1 kg lemon juicea little lemon juice
	30 eggs.2 eggs
	3 kg of onions cut into quarters.3 medium onions cut into quarters
	½ cup garlic2 garlic teeth
	5 kg of medium potatoes, whole5 medium potatoes, whole
	2 kg of whole carrots2 whole carrots
	A little hot chilli or a hot pepperA little hot chilli or a hot pepper
	500 g coarsely chopped celerycoarsely chopped celery
	1 ½ kg of rice1 coffee cup of rice
	4 water glasses of chopped dill for garnish (optional)a little chopped dill for garnish (optional)

Ingredients

Nutritional value per serving

Execution