FISH SOUP

Psarosoupa

YIELD: 6 SERVINGS

       6 cups fish stock

       ½ cup raw converted rice

       1 egg

       2 tablespoons fresh lemon juice

Bring fish stock to a boil. Add rice and reduce heat. Cook, covered, for 15 to 20 minutes on low heat, until rice is tender. Prepare egg-lemon sauce by beating egg with lemon juice in a medium-sized bowl. Slowly add 2 cups hot liquid, stirring constantly. Pour back into pot and simmer for 3 minutes to incorporate.