By Yanni www.fishermansbelly.com
1 1/2 pounds swordfish, 1/2 cubes (any fresh fish will do!)
4 large carrots
2 onions, quartered
1 whole bundle of parsley (chop a handful for garnish)
2 garlic cloves
5-6 small sweet pepper (option: one large red or green)
2 potatoes, quartered
3 quarts of cold water
3-4 tablespoons kosher salt
1 tablespoon of pepper corns
Coarse black pepper
1 large lemon
1 cup of rice (long or medium grain)
1 package of fresh Greek pita (warmed on the stove top and cut into quarter pieces)
How To Make The Fish Egg Lemon Soup
1.Begin by make the vegetable stock, and make sure you start with cold water in a large pot. Start placing the carrots, onions, parsley, garlic, peppers, potatoes and then add the salt and pepper corns. This only requires simmering for no longer than 30 minutes.
2. Next strain and transfer the newly made vegetable stock into a another large pot to begin make the soup. Now is the time to add the rice while cooking over a medium heat until the rice is tender (10-15 minutes). After the rice is cooked, with a slotted spoon remove approximately 3-4 tablespoons of rice into a pyrex measuring cup, and then set aside.
3. Next, add the fish and continue to cook over a low flame for another 10 minutes or so.
4. While the fish is finishing cooking, begin making the egg lemon sauce. Squeeze the large lemon into the pyrex measuring cup with the cooked rice and then add the eggs. Use a hand held blender and beat the lemon egg rice mixture just for no more than 20 seconds. You can use a blender, or even vigorous whisking will get you the same results. Now, you can directly pour this mixture into the soup and mix.
5. Heat and cut your pita bread, and then garnish with the remaining chopped parsley and coarse black pepper. Enjoy