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1kg whole fish, scaled and gutted, fins removed
2 onions, peeled and grated
1 parsley, chopped
1½ tsp salt
4 carrots, peeled and grated
2 celeriac, peeled and cubed
3 potatoes, peeled and cubed
75g short grain rice
2 lemons, juiced
Place the fish in a wide saucepan, add the onion, parsley and salt. Pour in 1 litre water and place over a moderate heat. Bring to the boil, then turn the heat down and cook the fish for 3–4 minutes until it becomes flaky. Remove the fish from the saucepan, put in a dish to cool and set aside. Reserve the stock.
Put the carrots, celeriac and potatoes into the pan containing the stock. Add the rice and simmer for 20 minutes until everything is cooked. Meanwhile, remove the skin and any bones from the cooked fish and discard. Flake the fish into chunks. Add the fish and season to taste. Simmer for 2–3 minutes to reheat and blend the flavours. Remove from the heat.
Mix the lemon juice and eggs in a large bowl. Add 3–4 tbsp soup to the egg and lemon mixture while stirring constantly. Pour back into the soup, and heat gently for 2–3 minutes to prevent the fish from breaking up too much. Pour into a serving bowl, add some black pepper according to taste and serve.
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