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Ingredients
- 6 sm fillets fish (cod -- gemfish or possibly other white fish), fried
- 3 Tbsp. vegetable oil
- 1 x Spanish or possibly brown onion -- sliced finely
- 60 gm rice flour or possibly cornflour -- (2 ounce)
- 6 c. fish stock
- 2 x egg yolks
- 1/2 c. white wine
- 2 Tbsp. cream salt and pepper to taste minced parsley paprika
Directions
- Fry the fish in vegetable oil. Set aside. Fry onion till golden in the same oil. Stir in rice flour or possibly cornflour; add in the stock and stir till it boils. Remove the scum as it rises, then cover and simmer gently for 1/2 hour.
- Take off stove and run through a fine sieve. Beat the egg yolks and add in the cream to them. Return the saucepan to the stove and bring nearly to boiling point. Strain the yolk mix into the soup and stir on a low flame till the soup thickens slightly. Make sure it doesn't boil, or possibly it may curdle. Add in the wine, salt and pepper. Place the fish fillets in a tureen and pour the soup over them. Sprinkle with parsley and paprika. Serve with fried croutons and lemon.
- Serves 5-6
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