CookEat Recipe
Certosina Fish Soup with Egg and Parmesan
Strained mixed-fish broth enriched with egg and Parmesan, served with small toasted bread cubes.
Method
Steps
Step 1
Gather the ingredients: 500 g small mixed food-grade soup fish, supplied scaled and gutted; Quarter of an onion; 1 tablespoon chopped parsley; 1 small celery stalk; 3 tablespoons olive oil; About 1.25 litres water in total; 2 tablespoons plain tomato passata, or 1 teaspoon tomato paste; 2 eggs; 3 tablespoons grated Parmesan; 150 g bread; Salt and black pepper to taste.
Step 2
Finely chop the onion, parsley and celery. Cook in the olive oil until beginning to colour. Add the cleaned small fish, salt and pepper. As the pan becomes dry, add a little of the measured water and the tomato.
Step 3
Simmer until the fish is thoroughly cooked, checking 70°C in its thickest flesh. Add the remaining measured water and simmer about 15 minutes. Press the cooked mixture through a fine sieve, retaining the broth and soft purée while discarding every bone, scale and coarse solid. Filter again if any fragments remain.
Step 4
Beat the eggs with the Parmesan in a heatproof bowl. Slowly whisk in a few ladlefuls of hot strained broth, then return this tempered mixture to the pan. Heat gently while stirring until it reaches 74°C, without a hard boil, to make a lightly thickened soup.
Step 5
Toast the bread and cut into small cubes. Divide among bowls and pour over the hot soup just before serving.
Step 6
For the source egg-drop variation, beat the eggs and Parmesan separately and pour them into the simmering broth while stirring vigorously, allowing small cooked ribbons to form; still check 74°C. Instead of toasting the bread, it may be fried in a little butter, olive oil or lard and drained.
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