This fish stew is best when made with a mild tasting fish such as tilapia or halibut. Like many recipes on this blog, this recipe too belongs to my mom, she sometimes adds a teaspoon of flour or matzo meal to the egg mixture to thicken the soup.
- 1 lb. fish fillet
- 3 carrots, peeled and cut into small dice
- 3 celery stalks, cut into small dice
- 3 medium potatoes, peeled and cut into small dice ½ onion, peeled 10 parsley sprigs
- 1 bay leaf
- Salt and pepper
- 2 egg yolks
- Juice of 1 ½ lemons
- Finely chopped parsley
In a large pot, place the carrots, celery, potatoes, onion, parley sprigs and bay leaf, season with salt and pepper and cover with cold water, bring it to a boil and simmer until the vegetables are tender. Remove the parsley sprigs, onion and bay leaf.
Cut the fish fillets into bite size pieces and them to the pot, cook for 2-3 minutes, until the fish is pale and cooked.
In a medium bowl, mix the lemon juice and egg yolks in a bowl, temper it with the hot broth from the fish stew, pour it into the pot, adjust the seasoning and serve with finely chopped parsley.