You can tell Spring is in the air. The days are becoming warmer, getting longer and the kitchen will start bringing us lighter meals.
As I sit here at my desk writing I am feeling excited about spring and the beautiful fruit and vegetables that will come to our table.
Here is my favourite fish soup avgolemono which makes two courses. Soup served as a starter followed by a plate of vegetables and fish.
Fish Soup Avgolemono
1 ½ kilo fish (I like to use snapper)
2 small onions, peeled and quartered
2 carrots, scrubbed and halved
2 zucchini, cut into quarters
2 celery stalks, chopped into quarters
2 large potatoes, peeled and cut into chunks
white pepper to garnish
1/3 cup short/medium grain rice
Egg and lemon sauce
Cook vegetables together with peppercorns and salt in a large saucepan of water.
While they are cooking, wash and clean fish. If the fish is large cut into half and place into the boiling water with the vegetables. Simmer for about 15 minutes or until fish is done.
Remove fish and vegetables carefully with a slotted spoon and put aside. Place the vegetables onto a platter and remove flesh from the fish and arrange onto the platter also. Drizzle some olive oil and lemon juice.
Sieve stock into a clean pot and bring to the boil, add rice and simmer until cooked.
Add egg and lemon sauce and season to taste.
Serve hot accompanied or followed by the fish and vegetables.
Avgolemono (Egg and lemon sauce)
juice of 1 lemon
juice from stock
Lightly beat the eggs in a small bowl adding lemon juice gradually.
Slowly add a little stock into the egg and lemon mixture beating all the time, add a little more stock, continue mixing. Pour the egg and lemon sauce into your soup or dish stirring well so it doesn’t curdle.