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Egg and Lemon Fish Soup, Famagusta

Egg and Lemon Fish Soup, Famagusta

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1 kg of Scorpionfish cleaned, from one of the Blue Island Fish Markets (or Sea Bream)
1 medium onion, cut into large pieces
1 carrot, cubed
3 medium potatoes, diced into large pieces
1/2 bunch celery, cut into small pieces
2 tomatoes, cut into 4
1 cup Carolina rice (or glacé rice or Orzo pasta)
1/2 cup olive oil
Freshly Ground Pepper
For the egg and lemon:
2 Eggs
Juice of 2 medium lemons

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Egg and Lemon Fish Soup, Famagusta

  • Main Course
  • Soups
Cooking Methods:
  • Portions: 4
  • Μέτρια


  • For the egg and lemon:




Wash the fish in running water and then drain in a colander. Sprinkle with salt outside and inside the abdomen. Spread the onions, potatoes, carrots and tomato in a large saucepan. Then put the whole fish in and add the celery. If the fish is large (e.g. a 1.5 kg fish), cut off the head so that it fits in the pan. Add enough cold water to cover the fish.

Boil in a half-covered saucepan, over medium to high heat for 25 minutes from when it first comes to the boil. Skim the liquid whenever necessary.

Move the boiled fish onto a platter carefully with two spatulas, so as not to break it. Cover the fish so it stays warm and doesn’t get dry. Next, take out the vegetables and put in a blender.
Strain the fish stock with a sieve or fine colander to remove any bones.

Put the stock back in the pan and pour in the puréed vegetables. As soon as the soup starts to boil again, add the rice (or Orzo pasta) and olive oil. Season as necessary with salt and pepper and simmer over medium heat for about 13 – 15 minutes.

For the egg and lemon:
Take the saucepan from the heat. Beat the eggs in a bowl and slowly pour in the lemon juice, whisking constantly.

Slowly pour 3 tablespoons of the soup into the egg and lemon mixture, gradually diluting it and always moving it with the whisk.

Then add the egg and lemon mixture to the soup and stir constantly for about 1 – 2 minutes.

Put the pan over a very low heat and leave for 3 – 4 minutes without boiling.

Serve the soup hot and drizzle with a little lemon and freshly ground pepper.

Bon appétit!

1. Don’t cut the fish into small pieces before boiling it because it dissolves.

2. Don’t over boil the rice, because it will get very soggy and heavy in the soup.


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