Ingredients for 4 people
1 big sea bass, approximately 1,5 kg
3 stalks of celery
1 laurel leaf or a stalk of parsley
Salt, freshly ground pepper
½ cup of olive oil.
Clean the sea bass from the scales, entrails and the gills and wash thoroughly.
Peel all the vegetables and place them in a pot.
Place the fish on top of the vegetables.
Add salt and pepper.
Add enough water to barely cover the fish and boil the food.
Once it starts boiling, add the laurel leaf, oil and the juice from one lemon.
Let it cook for 25 minutes (low to medium heat) and then carefully remove the fish and serve it in a platter.
Garnish with half of the boiled vegetables.
Throw away the laurel leaf.
Keep some of the fish juice to make the egg & lemon sauce.
Mash the remaining vegetables and throw them in the pot with the fish juice.
Beat the egg yolk with the juice from the second lemon and add salt and pepper.
Slowly add the hot juice to warm the egg yolk.
Pour the mixture in the pot with the mashed vegetables and simmer for 2-3 minutes.
Serve the soup in deep dishes accompanied by the boiled sea bass.
If you wish you may serve the fish with mayonnaise, or oil & lemon sauce mixed with a bit of salt and oregano.
Also, you may add a bit of rice to the soup instead of the mashed vegetables.
Or you may skip the egg and lemon sauce.