Greek fish soup

Ingredients for 6 servings:

• 1 kg fish
• 6 potatoes
• 6 carrots
• 6 zucchini
• 2 onions
• some celery
• 6 tbsp rice
• salt and pepper
• 2 lemon(s), the juice
• 2 eggs
• some white wine or ouzo

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and scale the fish. Set aside. Wash the vegetables, peel the potatoes, and cut everything into large pieces. In a large pot (large enough to hold the fish), cook the vegetables in plenty of salted water until tender, then remove from the water. Add a little white wine or ouzo to the water and then cook the fish over low heat until tender. This takes about 10-15 minutes. The fish should be covered with water. Add more water if necessary. Remove the fish from the pot and arrange it on a plate with the vegetables. Bring the broth to a boil, add the rice, and cook. Add water if necessary. When the rice is ready, season the soup with egg and lemon, salt, and pepper. Egg and lemon sauce: Beat the egg and lemon in a bowl. Gradually add a little hot broth, and when the egg and lemon sauce has reached the temperature of the broth, pour it all into the soup. I always debone the fish and arrange it on the table with the vegetables. Then the soup is served, and everyone can add as much fish and vegetables as they like. It also tastes good if you serve the fish with homemade mayonnaise.