Fish Soup simple and veloute'

Directions

1. Clean the fish thoroughly, remove the guts, and wash them well.
2. Place them in a pot and let them boil, adding pepper to the water.
3. Once the fish are ready, remove them with caution and strain the water to ensure no bones are left.
4. Add the vegetables to the water.
5. When the vegetables are almost cooked, add the rice and olive oil.
6. At the end, add lemon if you don't want to use egg-lemon sauce.

For the egg-lemon sauce (optional):
• 2 egg yolks
• 2 lemons
Whisk the egg yolks well using a wire whisk and add the lemon. After removing the soup from the heat, take a few spoonfuls of the soup and gradually pour it into the bowl with the egg mixture while stirring vigorously. This helps the egg to adjust to the temperature of the soup without cooking. Once you've added about 3-4 spoonfuls, combine the egg-lemon mixture with the rest of the soup and let it simmer for 2-3 minutes. Serve hot.

Veloute Fish Soup
Follow steps 1-4. After boiling the vegetables well, use a hand blender to puree the ingredients. Now is the right time to balance the flavor. Add lemon juice and, if needed, salt and pepper. Fish soup benefits from olive oil, so the quantity you add is up to you. The density of the veloute should be velvety. If it turns out too thick, add a bit of water to achieve the right consistency.
Tips:
1. Be careful when boiling the fish. Don't stir, just gently shake the pot by the handles.
2. You can boil the fish in a mesh strainer to prevent bones from escaping, eliminating the need for straining.
3. Adjust the flavor of the soup at the end, as you've salted the fish at the beginning.
4. Fresh fish has a stronger flavor, but frozen fish can also be used for the soup. In both cases, blanch the fish in boiling water.