Fish Soup Recipe
Serving : 4 Servings
Ingredients
- 1 seabass, cleaned,
- 1 onion, chopped,
- 1 small potato, diced,
- 1 small carrot, diced,
- 2 tbsp flour,
- 5 cups lukewarm water,
- 1 handful of chopped parsley,
- 3 tbsp vegetable oil,
- Salt to taste,
- Black pepper,
- 1 egg yolk,
- Juice of 1/2 lemon,
- 2 bayleaves.
Preparation
- Put seabass into a deep pan and add 5 cups of water over,
- Cook until tender,
- Remove the fish from water,
- Strain the water and set aside,
- Remove the skin and bones of the fish, chop the fish meat,
- In a different pan heat the oil, add onion and sautee until tender,
- Add chopped potato and carrot, stir once, cover the lid and cook until tender in low heat,
- Add flour and sautee for 1-2 mins.,
- Add fish broth and bayleaves, cook until set,
- In a bowl beat egg yolk and lemon juice together,
- Take a scoop from the soup and add to the sauce little by little and stir fast,
- Add the mixture into the soup and stir fast,
- Add chopped fish and extra water if needed,
- Cook for 1-2 mins., stirring constantly,
- Add salt, pepper and parsley, remove from heat.
Bon appetit...
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