Avgolemono Fish Soup

La storia di questo piatto

Born where the Aegean breathes salt and light, this golden soup carries the memory of fishermen returning at dusk, their nets heavy with silver, their hearts heavier with longing for home — it is Greece distilled into a bowl, ancient and unashamed.

Ingredienti

• 600 g Sea bass or gilt-head bream fillets
• 100 g Arborio rice
• 1.5 L Fish stock
• 3 pieces Whole eggs
• 2 pieces Fresh lemons
• 1 piece White onion
• 1 piece Carrot
• 1 stalk Celery
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Sea salt
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley

Preparazione

1. Take an onion, a carrot, and celery, clean them thoroughly and slice them paper-thin, so they release all their fragrance quickly. Heat the oil in a large pot and sauté them slowly and gently, stirring from time to time: they should become soft and fragrant, without ever browning, otherwise the soup will take on a bitter taste that you can never get rid of afterward.
2. Pour the fish broth, which should be very hot, into the sautéed vegetables and bring everything to a boil. Add the rice and let it cook while stirring occasionally, so it doesn't stick to the bottom: it should come out almost done, still with just a slight firmness to the bite, because it will finish cooking together with the fish.
3. Cut the fish fillets into pieces that are not too small, about three or four centimeters, so they stay tender and don't fall apart during cooking. Immerse them in the broth and let them cook gently: the fish is ready when it becomes white and opaque, flakes away sweetly when you touch it with a fork, and the rice is now soft and cooked to just the right point.
4. In a bowl beat the eggs well together with the juice from the two lemons, until they become foamy and pale. Remove the pot from the heat—this is the secret: if the broth is still boiling the eggs will curdle and become lumpy. Pour the egg and lemon cream in a thin stream while stirring constantly, so the soup becomes velvety and smooth like a cream.
5. Always taste it before serving, this is the most important gesture: adjust the salt and pepper according to your taste. Pour the steaming soup into bowls that are already warm, scatter fresh chopped parsley on top and a drizzle of raw oil that perfumes everything, and bring to the table right away, while it is still hot and velvety.