Preparation :
Cut the fins off the fish and
scrape off the scales. Remove the gills and the gut. Wash the fish thorougly
under running water. Grate the onion. Chop the parsley. Scrape and grate the
carrots. Cut the peeled celeriac and potatoes into small pieces. Wash the
rice.
Put the fish in a wide saucepan, put the grated onion and chopped
parsley on top of it, and add salt as desired. Pour the water into the saucepan
and place it over a moderate heat. Boil the fish until it becomes tender. Take
fish out of the saucepan with a skimmer and put aside. Put the carrots and
potatoes into the saucepan. Add the rice to the saucepan and let it boil until
the soup becomes somewhat jelly-like. In the meantime take the skin and bones
off the cooked fish and cut the fish into big pieces. When the vegetables and
rice are thorougly cooked, strain them and put them in a seperate saucepan. Heat
the saucepan containing the soup and add salt if necessary. When the jelly-like
soup begins to boil, put the fish into the saucepan and let it simmer for 5
minutes.
Just before removing saucepan from heat, whip the lemon juice
and eggs in a bowl. Take spoonfuls of the soup and add it to this sauce while
stirring constantly. When the bowl is full, pour it back into the saucepan while
stirring the soup. Remove saucepan from heat, pour it into a serving bowl, add
some black pepper according to taste and serve.
Another way of cooking
fish soup: Dice the vegetables into pieces of about 1/2 cm., grate two peeled
and cleaned tomatoes, chop some celery and boil them all with the fish. So that
the fish and the vegetables will not be broken into pieces, this should not be
strained.
If you would prefer a more original and personal recipe, you
can prepare one of your own by adding shrimps, mussels, mushrooms, different
herbs and spices as desired. M |