Fay's Greek fish soup

1½ kilo fish suitable for boiling, cut into portions or if small add whole

1½ kilo potatoes cut into walnut-size pieces

1 lemons juice

1 cup olive oil

1 onion

3 cloves of Garlic

4 Carrots 

4 sticks of Celery with leaves

Bunch of fresh parsley 

salt and freshly black pepper

2 eggs

 

Take a large pan and spread a layer of potatoes carrots celery onions garlic parsley on the bottom, then layer up the fish,the fish must be on of the top with a layer of potatoes and the rest if the vegs

Empty the cup of the olive oil and salt and pepper and if the liquids do not cover them, top up with water.

Place a plate over the last layer of potatoes, so that they stay in place when the soup begins to boil. Put the pan on the hotplate. Cook at a fairly high heat until the potatoes are soft. The oil and lemon are transformed into a wonderful milky liquid and the soup is white.

After fish an vegetables have cooked with a large flat spoon very carefully take fish and vegetables out in to a large plater having the fish in the middle and arrange all other vegs around them. 

Pore some olive oil and some fresh lemon juice on top  and place at the table to serve with the soup!

Remove pan with soup of the hot plate  and pore through a fine shift to make sure there are no fish bones in the soup

prepare the egg an lemon sauce 

Place In a blender the 2 eggs whole the juice of the lemon a ladle full of the broth from the fish soup and a bit of salt and pepper

Beat until it becomes very frothy and well mixed

Pure over the fish soup serve with freshly grated black pepper and crusty bread

Serve in soup bowls, broth, fish and potatoes. enjoy!