Fish soup Fish is gently cooked with potatoes and carrots in a rich broth seasoned with bay and black pepper. Fish soup is much easier and quicker than it appears. Use up bits of white fish combined with prawns, mussels, clams for a gorgeous bowlful.

Ingredients of Fish soup

  1. You need 700 g of fish for soup (redfish, cod, etc.).
  2. It's 3 of potatoes.
  3. Prepare 2 of carrots.
  4. Prepare 2 sprigs of leaf celery.
  5. Prepare 1 of onion.
  6. You need of short grain rice.
  7. You need of salt.
  8. You need of Avgolemono (egg and lemon sauce).
  9. You need 2 of eggs.
  10. It's 1 1/2 of lemon.

Fish soup step by step

  1. Wash and clean the vegetables..
  2. Boil them in salted water..
  3. When they get tender, remove from water and place the fish in the stock. You can place it in a cheesecloth if you don't want any bones or scales in the broth. But even if you don't have a cheesecloth, pass the soup through a strainer when you remove the fish. Let the fish boil for about 15 minutes (it doesn't need long)..
  4. Remove the fish (if you didn't use a cheesecloth, pass the broth through a strainer) and add the rice..
  5. When the rice is done, add the egg and lemon sauce. To make it, beat the eggs well in a largish bowl, add the lemon and temper it by gradually adding spoonfuls of the broth until the mixture reaches the right temperature, so that the eggs don't curdle. When it is hot enough start adding it to the soup, stirring constantly..
  6. Serve the soup in deep plates with a few vegetables and a little cleaned fish in it (or let your guests add whatever they like)..

Packed with halibut, salmon and prawns, it's also dairy-free and gluten-free. Learn an exotic, colorful recipe for kosher Fish Soup from Levana Kirschenbaum's new cookbook. In today's Passover Potluck guest post, she shares her exotic recipe for Fish Soup. Perfect fish and shrimp soup that really hits the spot. The fish is perfectly tender and flaky.

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