Soup
Fish Soup with Egg and Lemon
White fish, vegetables and an egg-lemon finish: fish soup in 30 minutes.
- Gluten-free
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 1 onion
- 1 carrot
- 1 potato
- 6 cups (1200 ml) water
- 1 bay leaf
- 1 tsp salt
- 400 g white fish fillet (whiting, cod)
- 1 egg
- 3 tbsp lemon juice
- 1 pinch black pepper
- ¼ bunches parsley
Method
- Dice the onion, carrot and potato and bring them to the boil in a pot with the water, bay leaf and salt.
- Simmer for 10–12 minutes until the vegetables are tender.
- Cut the fish fillets into large pieces and add them to the pot. Simmer gently for about 6–8 minutes, until the fish flakes easily and reaches an internal temperature of 63°C. Remove the bay leaf.
- Whisk the egg with the lemon juice, slowly beat in a ladle of the hot broth and stir the mixture into the pot.
- Heat for 1 minute without boiling and serve with black pepper and chopped parsley.