FoodRecipesSoups
2 pounds fish fillets (fresh or defrosted)
3 cups boiling water
1 cup celery, thinly sliced
1/2 cup rice
3 eggs
2 tablespoons lemon juice
salt and pepper to taste
Microwave Oven Directions: Arrange fish fillets in a glass baking dish,cover with plastic wrap, and cook on high setting for 10 minutes, or untilfish flakes easily. Drain and reserve liquid. Cut fish into chunks andset aside. In a very large glass bowl, combine fish broth, water, celeryand rice. Cover with plastic wrap and cook on high setting for 3 minutes. Reduce setting to medium and cook 14 minutes longer or until rice is soft. Beat eggs. Add lemon juice and mix well. Pour 1 cup soup into egg mixture,stirring constantly. Pour egg mixture back into bowl of soup, stirringuntil well blended. Season to taste. Add fish chunks. Cover soup withplastic wrap. Return to microwave oven and cook on medium setting for 5minutes, or until fish is hot. To serve, garnish with parsley.
Conventional Directions Cook fish in water until fish flakes. Remove fishand set aside. Add celery and rice to fish broth. Cover and cook untilrice is tender, about 20 minutes. Beat eggs and add lemon juice. Pour1 cup of soup into egg mixture, stirring constantly. Pour egg mixture backinto the pot of soup, stirring until well blended. Do not boil. Seasonto taste. Add chunks of fish. Continue cooking until fish is heated through. Garnish with parsley.