Soups Recipes -
Cypriot Fish Soup with Egg and Lemon
Soups
Recipes -
Cypriot Fish Soup with Egg and Lemon
Ingredients
450 g/1lb any inexpensive
whitefish fillet
Fish or chicken stock
2 onions, quartered
20 ml/4 tsp olive oil
6 courgettes (zucchini),
chopped
6 carrots, chopped
4 celery sticks, chopped
1/2 bunch of parsley, chopped
Salt and freshly ground black
pepper
Ground cinnamon
90 ml/6 tbsp long-grain rice
Juice of 2 small lemons
2 eggs
Method:
Place the fish in a pan with enough stock to just
cover. Add the onions, bring to the boil, reduce the
heat, cover and simmer until the fish is tender.
Lift out the fish with a draining spoon. Add the
olive oil, vegetables, parsley and a little salt,
pepper and cinnamon to the stock. Simmer until the
vegetables are tender.
Puree the fish, vegetables and stock and return to
the saucepan. Meanwhile, simmer the rice in twice
its weight of chicken stock until tender.
Add to the puree and heat through.
Beat the lemon juice and eggs together. Add a
ladleful of soup to the egg mixture and whisk well.
Pour this mixture back into the soup and stir. Do
not allow to boil. Ladle into soup bowls and serve
hot.