Cretan Velvety Fish Soup with Egg-Lemon aka Avgolemono Sauce -

Cretan Velvety Fish Soup with Avgolemono Sauce - Kritiki Psarosoupa Avgolemono Veloute
BY: Greek Cooking Made Easy
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Serves 4-5 persons
This Cretan specialty Soup, is a more complicated version to the basic recipe for Greek style Fish Soup.
Fish is first boiled with the vegetables. Some vegetables are then mashed in the soup, where rice is added and is served creamy and velvety by binding it with the renowned Egg-lemon (avgolemono) sauce.
Boiled fish is served with rest of veggies separately with a delectable Ladolemono Sauce!
This Soup is usually prepared in Crete for the celebrations of March 25th, instead of the typical Fried Cod with Garlic Sauce-Skordalia, prepared all over Greece.
I hope you will enjoy my recipe!

INGREDIENTS:
Ingredients for the Soup:
1250 gr / 2 lb 12 oz / 2 large Sea Bass (or Sea Bream, Red Snapper or any fresh, whole fish)
600 gr / 1.3 lb / 4 large Potatoes, weighed cleaned, cut in thick chunks
250 gr / 9 oz / 8 medium sized Carrots, whole
2 Medium Onions, roughly chopped
4 Celery Stalks with leaves, halved
2 medium, fresh, ripe Tomatoes cut in 4ths
3 Bay Leaves
1/3 cup / 70 gr / 2.5 oz Carolina Rice
0.4 cup / 100 ml Olive Oil
2 lt. / 8 cups Water
Ground Salt and Pepper

Ingredients for the Oil-lemon aka Ladolemono Sauce:
0.4 cup / 100 ml Extra Virgin Olive Oil
3.5 tbsp. / 50 ml Lemon Juice of 1& Lemon
- 1 tbsp. light, yellow Mustard
A pinch of ground Salt

Ingredients for the Egg-Lemon aka Avgolemono Sauce:
2 large Eggs
cup / 125 ml Lemon juice (from 2-3 large lemons)


BY: Greek Cooking Made Easy
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