This Greek fish dish that is almost a stew offers a delicious winter soup, with chunks of fish, potatoes, carrots and zucchini and is combined with the traditional egg-lemon sauce (‘’avgolemono’’).
Place the fish, vegetables, leaf celery in a large pot, add 1 liter of water and boil for 50’ (avoid excessive boiling or the fish will fall apart). Remove the vegetables and gently place them on a salad platter. Remove also the fish to debone and keep only its meat. Drain the soup through a fine mesh strainer (for scales and pin bones) and return in a clean pot.
Put the pot back on the heat, bring the soup to a boil and then put the heat off. Meanwhile prepare the egg-lemon sauce (‘’avgolemono’’) by blending the eggs, lemon, salt and pepper in a bowl with a hand blender. Ladle some hot soup in the bowl to raise the sauce temperature. Pour the egg-lemon sauce in the pot and shake (don’t stir) the pot. The soup is warm enough to incorporate the egg-lemon sauce and avoid curdling. The greek style fish soup is ready!
Serve the fish soup in chunks of cleaned fish and vegetables, sprinkle with dried chives and cayenne pepper. Accompany the rest of the fish with the savory, boiled vegetables and enjoy!