2 1/2 white grouper( or any other large fish)

1 kg courgettes

1/2 kg carrots

1 bunch parsley, chopped

6-8 small onions

1/2 kg potatoes

1 cup white wine

1 cup olive oil


For the soup:

4 water glasses fish stock

3 egg yolks

juice of 2 lemons

2 tsp corn flour

100 gr kouskouse pasta

salt, pepper

For the mayonnaise:

2 egg yolks

2 tbsp mustard 1 tbsps lemon juice

1 tbsp vinegar

1/2 cup refined oil or corn oil

1 cup olive oil

Preparation Method:

For the fish and soup: Boil all the vegetables in salted water and when they are done, remove them from the pot with a slotted spoon. Add the fish, oil, and wine in the vegetable stock and boil for about one hour until the fish is cooked. Remove the fish from the pot and place in a serving dish together with the vegetables

Pass the fish-and-vegetables stock through a fine sieve and return to the cooking pot. Add the pasta and let boil for about 15 minutes.

In a small mixing bowl, whisk the egg yolks with the lemon juice and slowly pour into the fish-and-vegetable stock. Let boil for a while, then add the cornflour, season with salt and pepper to taste and let simmer a little until the soup thickens. It is ready to serve.

To prepare the mayonnaise, place the egg yolks, mustard, lemon juice, vinegar and salt in a blender and process for 10-15 minutes. Slowly add the refined oil, then the olive oil, stirring all the while-and the mayonnaise is ready.

Categories: Recipes