Psarosoupa - Fish Soup with Avgolemono
- 1 garlic clove
- ½ cup extra virgin Greek olive oil
- 3 onions
- 3 celery ribs
- 1 large carrot
- 2 pounds fresh fish either one large one or a variety of smaller soup fish, cleaned and gutted
- 3 - 4 whole eggs or egg yolks
- Strained fresh juice of 2 large lemons
- Salt pepper to taste
- Any fresh herb of choice for garnish
- 2/3 cup medium or long grain rice
Mince the garlic.
Heat the olive oil in a large soup pot. Cook the onion, celery and carrot all together until soft, covered and over medium heat, about 12- 15 minutes. Stir in the garlic.
Place the whole, cleaned fish gently over the vegetables. (You can also wrap the fish in cheese cloth to keep it from falling apart, if desired.) Add enough water to cover by 3 inches. Bring to a boil, reduce heat, season with salt and pepper, and simmer for about 12 - 15 minutes, or until the fish is fork tender. Remove the fish and set aside, covered.
Add 1 to 4 more cups of water to the pot, as needed. Bring to a boil, add the rice, reduce heat and simmer until rice is tender.
While the rice is cooking, clean the fish, removing the skin and bones, and shredding all the flesh.
In a large stainless steel bowl, whisk together the eggs or yolks and lemon juice until thick and creamy. Take a ladleful at a time of the hot soup, trying not to get any rice on the ladle, and slowly drizzle in the hot broth to the egg-lemon mixture, whisking vigorously all the while. Repeat until most of the broth is worked into the egg-lemon mixture. Pour the tempered egg-lemon mixture back into the pot and swirl around, tilting the pan, so that it is evenly distributed.
Return the shredded fish to the pot. Stir and serve, garnished if desired, with fresh herbs.