Ingredients:

• 1 Whole Egg ( Whole )Lightly beaten
• 910 g Fish 1/2 small, 1/2 large, gutted and scaled
• 250 mL Oil ( Olive )
• 3 Medium Onions ( White )Sliced
• 1 Pinch Pepper To taste
• 1 Pinch Salt To taste
• 3 Medium Tomatoes Sliced

Method:

• Put the smaller fish in a pot with enough water to cover them to boil.
• Add the olive oil, the sliced onions and the sliced tomatoes.
• After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed.
• Return to the heat and now add the larger pieces of fish to it.
• Add water to cover.
• After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins.
• Take a full egg and mix it with a fork.
• Add a little bit of the water from the soup and keep on mixing.
• Add a small cupful of cooled soup to the egg mixture.
• Once again add it to the soup pot and add the lemon juice.
• Heat the soup before serving, but not too much, otherwise the fish will be over cooked