← Nouns Cooking · Greek

Ingredients

• 1.3 kg whole white fish (sea bream, snapper, cod or hake), scaled and cleaned
• 2 l Water
• 3 Potato, peeled and cut into chunks
• 2 Carrot, cut into chunks
• 2 celery sticks, chopped
• 1 Onion, halved
• 1 tsp whole black peppercorns
• 60 ml extra virgin olive oil
• 2 tsp Salt
• 80 g medium-grain or risotto rice
• 2 egg yolks
• 2 Lemon, juiced
• 1 tbsp Cornflour (cornstarch)

Method

1. Put the water, potatoes, carrots, celery, onion, peppercorns, oil and salt in a large pot. Bring to the boil, then simmer for 15 min.
2. Lower in the fish (cut it in two if it does not fit) and poach on a gentle simmer for 15–20 min, until the flesh flakes easily from the bone.
3. Carefully lift out the fish and vegetables onto a tray. Strain the broth into a clean pot through a fine sieve.
4. Bring the broth back to a simmer, add the rice and cook for 15 min, until soft. Meanwhile, flake the fish into large pieces, removing every bone and the skin.
5. Whisk the yolks, lemon juice and cornflour together. Slowly whisk in 2 ladles of hot broth, then pour the mixture back into the pot off the heat and stir until the soup turns creamy.
6. Return the fish and vegetables to the soup (or serve them on the side, the traditional way) and finish with extra pepper, olive oil and lemon.

Tips

• Fish heads and bones make the richest broth; many fishmongers will give you extra heads for free.
• Check carefully for small bones when flaking the fish, especially if serving children.

Sources

Written in our own words after cross-checking these recipes:

Dimitra's Dishes Dimitra's Dishes Aglaia's Table