Makes: 6 generous servings
Ingredients:
2 quarts water
1/3 cup oil
3 cloves garlic, chopped fine
1 heaping tsp. chopped parsley
4 stalks celery, diced
2 carrots, diced
1½ cups chopped onion
Few grinds fresh pepper
1/3 cup stellini or other tiny pasta
1½ pounds skinned red snapper,
Walleye or other lean fish, cut in chunks
2 eggs
1/4 cup grated Parmesan cheese
2 tsp. salt
Procedure:
In kettle, combine water, oil, garlic and parsley. Boil for 5 minutes. Add vegetables and pepper. Cover. Cook until about half done, 10-15 minutes. Add pasta and cutup fish. Reduce heat. Cover. Simmer about 2 minutes. Turn off heat and let stand covered. Beat eggs, stir in Parmesan cheese. Slowly stir into soup. Add salt.
Recipe Author: Chef Comella
Original Photograph By: Chef Comella/euclidfish.com
Photograph Retouched By: Recipe Spy
Source: http://euclidfish.com/EFC-ChefComellasOriginalRecipes.pdf