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A recipe from a friend
This post is about sharing a recipe that I love: a thick, flavored fish soup with the fish served separately, warm and comforting… It is a recipe by Mrs. Theodora Prombona, a good family friend and an amazing traditional cook!
I know that, because I am invited for lunch so often that I almost feel adopted by her and her husband, Stelios. They are the kindest, most warmhearted people and I am very proud for posting this recipe! I hope that you will like it : )
Ingredients3 large scorpion fishes: about 1 kg of fish (You can use instead cod or dusky grouper, or any other fish for soup according to your preference) | 6 carrots | 3 onions | A bunch of celery | 5 potatoes | 1 cup of white pearl rice | 2 eggs | 21/2 lemons | Olive oil | Salt | Fresh ground pepper
Directions
• Peel the carrots, onions, and potatoes; put them in a large saucepan. No need to cut them. Add the celery, salt, pepper and cover them with water. Set on high heat and bring to a boil. When the vegetables are tender, add the fish and let the boiling continue until the fish is cooked through (5-8 minutes according to the type of fish).
• Remove the fish and half the vegetables from the saucepan; place them in a large plate. Blend olive oil, half a lemon and salt if needed (you can use a multi blender if you have one). Pour the sauce over the fish and vegetables.
• Put the rest of the vegetables into the multi and melt them. Then, put them back in the pan with the broth, add the rice and boil again, until the rice is cooked. Remove from the fire and let the soup get nearly cold.
• Make avgolemono: whisk 2 eggs in a large bowl. Gradually add the juice of 2 lemons until smooth (again, you can use a multi). Then, gradually add about 1 cup of the broth into the avgolemono mixture: Whisk to combine.
• Put the saucepan into simmer and slowly add the avgolemono, while stirring the soup for a couple of minutes.
• Season with fresh ground pepper and serve the soup, accompanied by the fish and vegetables. Enjoy!
words by maria alipranti
photography by christos drazos
