How to cook
Finely chop the cleaned and washed parsley roots, onions, celery and carrot.
Put the fish, chopped veggies, bay leaf, black pepper and oil in salted water to boil.
Take the boiled fish out, debone it and tear it into pieces. Strain the broth, pour it over the pieces of fish and bring to a boil again.
Beat the 2 eggs and thicken the fish soup. Serve with slices of lemon.