Velvet Fish Soup

Ingredients

400 g White Fish (fillet)

1 Onion

4 Potatoes

1 cup Dry White Wine

2 tbsp Olive Oil

4 Egg Yolks

Salt to taste

Pepper to taste

Cut the fish into small pieces and cut the potatoes into large cubes. Sauté the onion in olive oil in a saucepan until translucent. Add the potatoes and fry briefly. Pour in the wine and let it evaporate by half. Add 3 cups of boiling water and cook until the potatoes are tender (this will take a while because of the wine).

 Beat the yolks, add 1 ladle of the broth from the saucepan, and, stirring constantly, return the mixture to the potatoes. Add the fish, reduce the heat to low, and simmer for another 5-7 minutes, stirring occasionally and without letting it boil, until fully cooked. Season with salt and pepper. Serve with croutons.

Enjoy!