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Ingredients
4 cups fish stock, if available, plus 2 cups water; otherwise, 6 cups water
2 bay leaves, preferably Turkish
1 teaspoon oregano
Freshly ground black pepper to taste
1 dried red medium-hot pepper, like an ancho chili
1 large onion, peeled and quartered
1 large carrot, scraped and cut in chunks
2 medium tomatoes, quartered
1 whole fish, 3 to 3 ½ pounds, or about 2 pounds fish steaks or fillets (use cod, haddock, halibut, sea bass or snapper)
1 large potato, peeled and cut in bite-size cubes
2 to 4 tablespoons extra-virgin olive oil
⅓ cup white rice
2 eggs
Juice of 2 lemons
¼ teaspoon dried red-pepper flakes, or more to taste
Salt to taste
Finely chopped Italian parsley for garnish
Nutritional analysis per serving (8 servings)
22 grams carbs; 66 milligrams cholesterol; 223 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 753 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a stockpot, combine the fish stock and the water. Add the bay leaves, oregano, 1 teaspoon of the black pepper, red pepper, onion, carrot and tomatoes. Bring to a boil and cook over medium-low heat until the vegetables are very soft, about 35 minutes. Strain the stock, pressing the vegetables firmly to extract all the juices.
- Step 2
Return the strained stock to the pot and add the fish. Cook the fish at a slow simmer until the flesh flakes easily. (Boneless fillets will cook very quickly, in two or three minutes, depending on the thickness. A whole fish may take as much as 25 to 30 minutes.) Remove the fish when done and, if using a whole fish or fish steaks, discard skin and bones. Set the flesh aside in a bowl, drizzling one or two tablespoons of oil over the top to keep it from drying out.
- Step 3
Add the potato cubes to the stock and cook for 10 minutes or so, or until the potato pieces are tender. Using a slotted spoon, remove and pile the potatoes on top of the fish pieces. Drizzle another tablespoon or two of oil over the top of the potatoes.
- Step 4
Add rice to the fish stock and cook gently for 45 minutes. The rice should disintegrate into the stock and give it a slightly gelatinous consistency. The recipe may be made ahead of time up to this point and refrigerated if necessary.
- Step 5
When ready to serve, add the fish and potatoes to the stock and return it to a slow simmer. In a bowl, beat together the eggs and lemon juice until thoroughly mixed. Slowly beat a ladleful of hot stock into the egg mixture, and continue adding la dlefuls one by one, beating constantly, until the egg mixture is close to the temperature of the simmering stock. Carefully stir the hot-egg mixture into the stock. Continue to cook for a few minutes, stirring constantly, until the stock has thickened slightly. Do not let the stock boil or the eggs will scramble.
- Step 6
When the soup is thickened, remove it from the heat and stir in the hot pepper flakes as well as the salt and black pepper, if desired. Serve immediately, garnished with a little chopped green parsley.
Private Notes