5 tbsp olive oil
3 medium sized ripe tomatoes
2 liters water
1 kg fish, preferably chonak
a few celery leaves
In a deep saucepan, Sauté the onion in the oil. Add tomatoes cut into small cubes.
When the tomatoes turn soft, add water . Bring to a boil, stirring gently and season with salt and pepper.
Next introduce the fish and the celery leaves chopped fine. Cover with a lid and cook till the fish is ready. Remove the fish, discard the bones and skin, disintegrate the fish and add it to the soup.
Bringing the soup to the boil, add the eggs previously beaten and season with salt and pepper. Reduce the heat and stir till the eggs are cooked.
Fish soup usually served on sliced bread