Ingredients
- 2 to 3 pounds whole white fish cleaned, with head on
- 3/4 teaspoon salt plus more to taste
- 6 whole black peppercorns
- 2 bay leaves
- 8 cups water
- 1 large yellow onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 3 large potatoes peeled and diced
- 2 tablespoons olive oil
- 2 egg yolks
- 1/3 cup lemon juice plus extra lemon slices, for garnish
- Fresh chopped parsley for garnish
Instructions
- Put the fish in a large pot. Add salt, peppercorns, and bay leaves. Cover with water. Cook on medium-high to reach a boil, then reduce heat and simmer for 30 minutes. Remove fish. Carefully remove its bones and skin, reserving only the meat. Cut into bite-sized chunks and set aside.
- Strain the broth to remove spices and any impurities. Return the strained broth to the pot and add the chopped onion, carrots, celery, and potatoes. Simmer for an additional 13-17 minutes, or until the vegetables are tender.
- Whisk together the olive oil, egg yolks, and lemon juice in a small mixing bowl until smooth. Gradually add 1-2 cups of hot soup broth to the lemon sauce, whisking thoroughly to temper it without curdling the eggs.
- Add the fish meat back into the pot, stir in the lemon mixture, and let the soup heat through for about 5 minutes. Adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and lemon slices.
