600 g white fish
(sea bream or bass)
200 ml rice
1 celery rib
2 medium-sized tomatoes
2 medium-sized carrots
1 medium-sized onion
1 bunch of parsley
2 L water
1 egg yolk
Juice of one lemon
Salt and black pepper
to taste
1 cup of yogurt

Gut and scale the fish and boil in 2 L of water with onions for 10 minutes. Sieve the boiled water and pour it in another saucepan. Sprinkle salt and one tsp. of black pepper. This will be the soup’s base. Clean the fish, set aside its meat, making sure there is no bone left in the meat. Cut the potatoes and carrots into small cubes and add them in the water along with rice. Boil for 10 minutes on low heat. When the carrots become soft, add the fish and celery rib. Boil for about ten minutes on low heat.

For the sauce:

Add juice of one lemon to a cup of yogurt and stir well. Then, add one egg yolk and continue to stir. Add several spoonfuls of the soup to this mix and stir fast. When the yogurt mix becomes as warm as the soup itself, add the rest of the soup. Cook on low heat for five minutes, stirring with a spoon. Serve with finely chopped parsley on top.