Ingredients for the recipe

  • 2 kg fish (grouper, bass, cod, rascasse etc)½ kg courgettes
  • ½ cup rice
  • 2 egg yolks
  • ½ kg carrots
  • 3 potatoes
  • 2 onions
  • ½ cup oil
  • 1 bunch of celery
  • Salt, pepper
  • 2 lemons

Recipe preparations

Prepare and wash the fish and the vegetables. Cut the carrots, celery, potatoes and onion into medium-sized pieces and leave the courgettes whole. Half-fill a saucepan with water and add the oil, carrots, onions and celery. Boil for about 15 minutes and then add the potatoes, courgettes, fish and seasonings. After about half an hour, when the fish and vegetables have cooked, remove them from the pan with a slotted spoon and transfer to a plate. If liked, retain about half of the vegetables and one piece of the fish, pulp them through a sieve and add them to the liquid in the pan. Bring to the boil and add the rice. Leave to cook for 20 minutes until soft and then turn off the heat. Make the egg and lemon mixture: Beat the yolks of the eggs and without stopping gradually add the lemon juice and a little of the soup. Now pour the mixture into the pan, stir well, and the soup is ready.