Use frozen fish or the day’s catch to make fresh fish soup. You can use any type of fish in this soup, even canned tuna if desired. Experiment with the type of fish and the vegetables in the recipe to make the most of what you have on hand as this soup is extremely versatile.
Clean the fish by cutting of the head, scraping the scales off and removing the kills and guts. De-bone the fish if necessary.
Prepare the vegetables for the soup. Peel and grate carrots and onions. Peel celeriac and potatoes and cut them into chunks. Substitute celery stalks for the celeriac, if desired.
Lay the fish in a large pot and sprinkle the onions and chopped parsley on top of it. Add 12 cups of water to the pot and bring it to a boil over medium heat.
Boil the fish for 8 minutes for each pound, or 16 minutes for a 2-pound fish. Lift the fish from the water with a slotted spoon once the boiling time is up.
Add the carrots and potatoes to the boiling water. Place the rice in the pot and return it to a simmer.
Skin the fish and cut it into chunks. Add the fish to the pot again once the rice is cooked and the soup becomes thick.
Mix together 2 eggs and 2 tbsp. of lemon juice in a bowl. Mix in 1 cup of the soup broth with the egg mixture, 1 tbsp. at a time while stirring constantly. Once thoroughly mixed, pour the egg solution into the pot with the soup, then turn off the heat.
Serve the fish soup with a sprinkling of black pepper. Add salt if desired, depending on the saltiness of the fish.