Thick Fish Soup

Ingredients

For four:

• 0.8 kg various fish (grouper, sea bream, dentex, etc.)
• 0.1 kg onions
• 0.05 kg carrots
• 0.05 kg celery root
• 0.1 l olive oil
• 0.1 l white wine
• 0.05 kg rice
• 2 cloves garlic
• parsley
• salt, pepper
• lemon juice

Preparation

Clean the fish, add water and salt, and cook with carrots, celery root, and some onion. When the fish is cooked, strain the soup, debone the fish and cut into smaller pieces.

Finely chop the remaining onion and sauté in olive oil. Add chopped garlic, parsley, wine, and the fish pieces. Briefly sauté together, then add the strained soup and rice.

Cook until the rice is tender. Season with salt, pepper, and lemon juice to taste before serving.