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

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Method:

1. 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.

2. 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.

3. Puree the fish, vegetables and stock and return to the saucepan. Meanwhile, simmer the rice in twice its weight of chicken stock until tender.

4. 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.

5. Pour this mixture back into the soup and stir. Do not allow to boil. Ladle into soup bowls and serve hot.