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 until
fish flakes easily. Drain and reserve liquid. Cut fish into chunks and
set aside. In a very large glass bowl, combine fish broth, water, celery
and 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, stirring
until well blended. Season to taste. Add fish chunks. Cover soup with
plastic wrap. Return to microwave oven and cook on medium setting for 5
minutes, or until fish is hot. To serve, garnish with parsley.
Conventional Directions Cook fish in water until fish flakes. Remove fish
and set aside. Add celery and rice to fish broth. Cover and cook until
rice is tender, about 20 minutes. Beat eggs and add lemon juice. Pour
1 cup of soup into egg mixture, stirring constantly. Pour egg mixture back
into the pot of soup, stirring until well blended. Do not boil. Season
to taste. Add chunks of fish. Continue cooking until fish is heated through.
Garnish with parsley.