Psarosoupa Avgolemono (Greek Fish and Egg-Lemon Soup)

La storia di questo piatto

Psarosoupa avgolemono is the Aegean in a bowl: sea fish, lemon and egg joined in the quiet harmony that Greek island kitchens know by heart. Sea bass or bream, tender rice and the bright sourness of lemon make a soup of simple, golden grace.

Ingredienti

• 600 g Sea bass or sea bream fillets, skinned and boned
• 120 g Carolina rice (or another medium-grain rice)
• 1.5 L Ready fish stock (fumet), hot
• 3 pieces Whole eggs
• 2 pieces Fresh lemons (juice of 1-2, to taste)
• 1 piece White onion
• 1 piece Carrot
• 1 stalk Celery
• 4 tablespoons Extra virgin olive oil
• 1.5 teaspoon Sea salt
• 1/2 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh chopped parsley

Preparazione

1. Clean the onion, carrot and celery and dice them finely or slice them thinly. Heat 3 tablespoons of oil in a large pot and sweat the vegetables over low heat, stirring occasionally, until soft and fragrant, without letting them brown. Meanwhile, heat the ready fish stock (fumet) in a small saucepan so it is well hot when you add it.
2. Pour the hot fish stock over the softened vegetables and bring to a simmer. Add the rice in a steady stream and cook, stirring now and then so it does not stick to the bottom: after 12 minutes it should still be al dente, as it will finish cooking together with the fish.
3. Check the skinned fillets and remove any remaining bones, then cut them into pieces about three or four centimetres long. Submerge them in the broth and cook over low heat for about 5 minutes: the fish is ready when it turns white and opaque and flakes gently with a fork, while the rice, which started al dente, reaches a tender texture in the same time.
4. In a bowl, whisk the eggs with the juice of 1 or 2 lemons (start with one and taste), until frothy and pale. Remove the pot from the heat and let the soup rest for 2-3 minutes so it stops boiling. Slowly drizzle two or three ladles of hot (not boiling) broth into the eggs, whisking constantly, to temper them. Then pour the mixture back into the pot off the heat, stirring gently: the soup becomes velvety. Never return the pot to high heat; if it needs warming, do so over minimal heat for a few seconds, without boiling.
5. Taste and adjust the salt, pepper and, if needed, lemon. Ladle the soup into warm bowls, sprinkle with the chopped parsley and, if you like, add a drizzle of raw olive oil. Serve immediately, while it is hot and velvety.