Greek psarosoupa fish and vegetable soup

Ingredients

For 1 serving

• Grouper170 g
• Potatoes150 g
• Carrots1
• Celery40 g
• Onion40 g
• Fish stock500 ml
• Eggs1
• Lemon juice20 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: eggs, fish, celery,

Method

1. Peel the potatoes, carrot and onion; cut the potatoes into pieces of about 3 cm, the carrot and celery into 1 cm rounds, the onion into quarters.
2. Put the vegetables in a pot with the fish stock and the oil, bring to the boil and simmer over medium-low heat for 20 minutes, until the potatoes are fork-tender; season with salt.
3. Meanwhile cut the grouper into steaks of about 4 cm, removing any bones.
4. Lower the grouper into the broth and cook gently for 8 minutes without stirring, until the flesh is white and flakes easily. With a slotted spoon transfer the fish and vegetables to the bowl and keep them warm.
5. Whisk the egg with the lemon juice until frothy, then pour in a ladle of hot broth in a thin stream, whisking: this way the egg won't curdle.
6. Take the pot off the heat, pour in the mixture, stirring until the broth turns silky, then pour it over the fish and vegetables and serve at once.