- Fish suitable for soup (red or black scorpionfish, flying fish etc.)
- Vegetables (carrots, zucchini, onions, celery leaves, potatoes)
- 2 eggs
- Extra Virgin Organic “Bio Green Olive Oil” (ἔλαιον)
Clean and sprinkle salt over the fish, and boil in a pot. If necessary, add more salt. Remove the fish from the pot and place on a plate. Strain the broth and place the vegetables in the broth to boil. Remove the vegetables and place in a container with a lid to keep warm. Add the rice to the broth to boil. Add the Extra Virgin Organic “Bio Green Olive Oil” and finely ground pepper
While the soup is cooling, make the egg and lemon ’avgolemono‘ by beating the eggs and slowly adding the juice of half a lemon. If you prefer, you can make the avgolemono using only the yolks of the eggs with the lemon juice. Stir the avgolemono into the soup and serve with the vegetables and fish.
When I serve this dish, I remove the fish from the bones and put this together with the vegetables on a large platter. Everyone can then help themselves. If preferred, more lemon juice and pepper can be added.