Haddock Soup

(Mezgit Corbasi)

250-300 gr. Haddock, cut in bite size
2 cup water
Salt
1 egg yolk
1 tbsp flour, all purpose
1/2 tsp paprika
Black pepper

Sauce:
1-2 garlic cloves, mashed with salt
2 tbsp vinegar or lemon juice
Arugula or parsley, chopped

Bring the water with salt to boil in a medium sized cooking pot. Then add in the Haddock pieces and stir. Cook for about 10 minutes over medium-low heat.

In a small bowl, whisk the egg yolk with flour, paprika and black pepper. Turn down the heat to low. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 8-10 more minutes at low heat.

Whisk the garlic with vinegar or lemon juice. Add into the soup, stir and turn the heat off. Sprinkle chopped arugula or parsley over the top. Serve while still warm.

2 servings.