4 med onions, quartered
1 bunch of selino, diced or 2 stalks of celery (diced)
3-4 carrots, peeled and sliced
3 large potatoes, roughly cubed
1/4 cup extra-virgin olive oil
1 monkfish* or cod or grouper or dentex or red snapper (approx. 1 1/2 kg.)
9-10 cups water
salt and pepper to taste
lemon wedges for garnish
- Peel your onions and quarter, peel your carrots and roughly chop into spoon-sized pieces. The selino should be finely chopped. Place a large pot on your stovetop over medium heat and add the olive oil and the onions, carrots and selino. Stir and saute for about 10 minutes or until the onions are translucent.
- Now add your roughly cubed potatoes into the pot, stir for a couple of minutes and now add the cold water and turn the heat to high and bring to a boil. Add some sea salt, a little bit of black pepper and reduce to a simmer. Cover and simmer for about 30 minutes.
- In the meantime, if using a whole fish (scaled and gutted), place the fish in one of those basket steamers (easily remove fish and little chance of bones getting into soup). Gently place the fish into the stock and over medium heat, bring back to a boil. Simmer covered for 15-20 minutes.
- In the meantime, Add your flour to a bowl with a splash of water and whisk into a slurry. Add your eggs and lemon juice and beat. If you like, use your hand blender and process and until frothy, set aside. Carefully remove your fish from the stock and allow to cool a bit. Taste your stock and adjust seasoning with salt and pepper. Time to make add the Avgolemono to your stock. Whisk the egg/lemoj mixture with one hand and while whisking, slowly ( I SAID SLOWLY) add the hot stock to the egg/lemon mixture. Add 2-3 more ladles of hot stock. Now stir the stock and add the tempered Avgolemono to the soup.
- Divide and serve the soup and place some warm fish on top of each serving.
- Serve with lots of good crusty bread, drizzle of Greek extra-virgin olive oil, wedges of lemon and fresh ground pepper.