Ingredients
| 300 g of fish for soup | |
| 1 coffee cup of oil | |
| a little lemon juice | |
| 2 eggs | |
| 3 medium onions cut into quarters | |
| 2 garlic teeth | |
| 5 medium potatoes, whole | |
| 2 whole carrots | |
| A little hot chilli or a hot pepper | |
| coarsely chopped celery | |
| 1 coffee cup of rice | |
| a little chopped dill for garnish (optional) |
Nutritional value per serving
Energy (Kcal)
687,46
Proteins (gr)
19,87
Sugar (gr)
46,6
Fats (gr)
44
Vegetable fibre (gr)
10,5
Bit. C (mg)
12,55
Bit. E (mg)
10,2
Bit.A (μg)
41,43
Bit. D (μg)
0,36
- Tip:
- Fish heads are never thrown away, as are their livers and eggs when they are fresh and used in soup.
- The best fish for soup are: Redfish, Cod, Grouper, Weevers, Rockfish in general, etc.
- Mashing, preferably done by hand, has a better result.
- Clean the fish and wash them well, salt them to remove the blood and leave them to clean for a few hours.
- Then wash them to remove the excess salt and put them in the pot to boil.
- When we boil the vegetables together with the fish as prerecorded, the smell of the fishy smell is broken.
- 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.
- Instead of rice, it is more traditional-practical and tasty to add the pasta you prefer (manestra, astragalus, rice, etc.).
- If it is fasting we make the soup without eggs, beating the vegetables until they become very thick cream.
- When they are ready, pour them into the pot and stir without continuing to boil, because the oil will dry out and stick.
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. |