INGREDIENTS FOR SALMON BROTH:

= 2-3 salmon steaks with skin and bones

= 1 yellow onion – peel and cut in half

= 1 carrot – peel and cut in half lengthwise

= 2 bay leaves

= Black peppercorns

INGREDIENTS FOR SOUP:

= 2 fresh eggs

= 1 bunch of parsley or cilantro – chopped

= 1 yellow onions – 1 onion finely chopped for sautéing

= 1 carrot – cleaned and grated for sautéing

= 3 potatoes – washed, peeled, and cut in stripes

= 1 tablespoon unsalted butter – for sautéing onions and carrot

= Salt and ground pepper for seasoning

COOKING:

1. Carefully wash the salmon steaks, make sure you scrubbed away any scales that could be left on the skin. You can use a knife or a special cleaner for the scales without tearing the skin.

2. In a 3-quart pot, put a halved onion and carrot, and all 3 salmon steaks.  Fill up the pot with cold water and bring to a boil over medium heat.

3. When soup starts boiling, remove the froth with a slotted spoon, reduce the heat to low just to keep the gentle boiling and add black pepper corns and 2 bay leaves to the pot. Cook the fish for 20 minutes.

4. While the fish is being cooked, sauté the chopped onion and grated carrot. In a frying pan with thick bottom heat the butter, add onions and carrots and sauté until golden and translucent - about 7 minutes. Set aside.

5. The fish will be done in 20 minutes. Remove the pot from the heat and carefully remove the pieces of fish without breaking them. Put the fish on a large plate, cover and set aside to cool.

6. Strain the fish broth and discard the boiled vegetables. Put the broth back to the heat and bring to a boil.

7. When the broth starts boiling, put the cut potatoes in the pot and bring to a boil.

8. Once potatoes start boiling, add the eggs to the pot: make small holes on the top and on the bottom of an egg, to allow air into the egg. Keep the egg above the boiling soup and with one of the holes facing down – the egg will be streaming down to the pot in thin stripes. Break the stripes with a fork by stirring the soup. Do the same with the second egg.

Taste the soup and adjust seasoning.

9. Cook the potatoes for 15 minutes then add sautéed vegetables and cook for another 3-4 minutes or until potatoes are tender.   

10. Carefully remove the skin and bones from the cooked fish, keeping the stakes intact.

Serve the soup in large bowls: put the pieces of cooked fish first, then pour the soup and garnish with chopped parsley or cilantro.