This is a light soup and not too fishy, finished with an egg and lemon sauce. The poached fish is served as a second course with lemon oil or mayonnaise. I prefer not to use whole fish if I’m making this for children. Whatever you use, make sure there are no bones and strain the broth well. I often make a chicken soup in the same way, boiling the whole chicken for
For the lemon oil, whisk the oil, lemon juice, herbs and
Put the shallots, garlic, carrots, zucchini, potatoes, celery, parsley, peppercorns, the bay leaf, if it is dried, and some salt in a large pan with about
Strain the broth into a clean pan, discarding the peppercorns and herbs. Bring the broth to the boil, add the rice and simmer for about 20 minutes until it is cooked.
Meanwhile, whisk the eggs until they are foamy and then mix in the lemon juice. Whisk in a ladleful of hot broth and, when that is combined, whisk in another ladleful. Take the pan of broth from the heat and stir the egg mixture into it. Return to very low heat for just a few moments to warm through, but don’t let it get too hot or the eggs will scramble. Taste for salt and then serve immediately, with a good grinding of back pepper for those who’d like it.
Serve the platter of fish, shallots, carrots, potatoes, zucchini and celery as a second course. Everyone can choose what they want, dousing the fish with the lemon oil, or some mayonnaise, or both.
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