Psarósoupa Tou Kyríou Manólyi

When speaking rather gloomily of culinary prowess in remote Cycladic outposts, I mentioned the feast day occurrence of ‘an unexpected superb fish soup’. This is it, as made in Apollona by the owner of the quayside café.

It is a simple way of cooking fish and vegetables in one utensil, the customary large black pot, and results in a soup which has been thickened with raw egg yolks and the juice of a large fresh lemon, served hot in deep soup plates,