Recipe - Psarosoupa Avgolemono (Fish Soup With Egg And Lemon Sauce)

GENERAL
1 l Fish stock; (1 Three fourths pints)
4 tablespoon Olive oil
1 lg Pinch salt
6 New potatoes or 3 large old
ones; cubed
4 Mediumsized carrots;
scraped
4 Mediumsized sticks of
celery; cut in 5cm (2 inch)
; pieces
6 small Onions; peeled
4 Stalks parsley
1 kg Fish steaks or fillets; cut
in serving
; portions (2lb)

FOR THE AVGOLEMONO SAUCE
2 Eggs; separated
1 One half Lemons; juice of

FOR THE DRESSING
7 tablespoon Olive oil
3 tablespoon Lemon juice
A pinch of dried thyme
Salt and freshly ground
black peper

Bring the stock, olive oil and salt to the boil in a large saucepan and add
the potatoes. Cover and cook for 6 minutes.

Add the rest of the vegetables and parsley and cook for 6 more minutes.
Remove vegetables with a slotted spoon and keep them covered and warm.

Add the fish to the pan, bring to the boil and skim if needed.

Cover and cook briskly for 8 minutes, or 1215 minutes for large, whole
fish.

Take the fish out carefully, particularly if whole fish have been used, lay
them on a platter surrounded by the vegetables. Cover and keep warm.
Reserve stock for making the soup.

To make the Avgolemono sauce, beat the egg whites until they form soft
peaks. Beat the egg yolks into the egg whites then beat in the lemon juice.

Gradually blend 56 tablespoons of the reserved stock into the egg sauce
then pour sauce into the pan with the remaining stock. Heat this soup
gently, stirring.

Beat the ingredients for the dressing together and serve separately to
those who would like some on their fish.

Serve the soup first, followed by the fish and vegetables

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