Psarosoupa Avgolemono (fish Soup With Egg And Lemon Sauce

When their feelings have been hurt, people often feel justified in doing anything they want in retaliation. They can leave the church, divide the body, explode with uncontrolled anger, cut people off, lie, hate, and backbite. They try to justify the most wicked, sinful behavior with the simple excuse, “But I’ve been hurt!” Scripture, however, prohibits the spirit of retaliation, the get-even mentality that plagues human nature, with the clear command: “Repay no one evil for evil” (Rom. 12:17; 1 Thes. 5:15; 1 Pet. 3:9). When insulted, we are not to return the insult; when attacked, we are not to retaliate; when criticized, we are not to slander; when hurt, we are not to strike back. The Scripture further forbids seeking personal, private revenge or taking justice into our own hands; “Never avenge yourselves, but leave it to the wrath of God, for it is written, ‘Vengeance is mine, I will repay, says the Lord’” (Rom. 12:19). It is God’s prerogative to punish evil, and He will see to it…. Rather than seeking retribution, Christians are to “overcome evil with good” (Rom. 12:21).

Alexander Strauch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Sainsbury6	4	Servings

INGREDIENTS

1		Fish stock, 1 3/4 pints
4	T	Olive oil
1		Pinch salt
6		New potatoes or 3 large old
		ones cubed
4		Medium-sized carrots
		scraped
4		Medium-sized sticks of
		celery cut in 5cm 2
		inch
		pieces
6		Onions, peeled
4		Stalks parsley
1	kg	Fish steaks or fillets, cut
		in serving
		portions 2lb
2		Eggs, separated
1 1/2		Lemons, juice of
7	T	Olive oil
3	T	Lemon juice
		A pinch of dried thyme
		Salt and freshly ground
		black peper

INSTRUCTIONS

Bring the stock, olive oil and salt to the boil in a large saucepan
and add the potatoes. Cover and cook for 6 minutes.  Add the rest of
the vegetables and parsley and cook for 6 more  minutes. Remove
vegetables with a slotted spoon and keep them covered  and warm.  Add
the fish to the pan, bring to the boil and skim if needed.  Cover and
cook briskly for 8 minutes, or 12-15 minutes for large,  whole fish.
Take the fish out carefully, particularly if whole fish have been
used, lay them on a platter surrounded by the vegetables. Cover and
keep warm. Reserve stock for making the soup.  To make the Avgolemono
sauce, beat the egg whites until they form soft  peaks. Beat the egg
yolks into the egg whites then beat in the lemon  juice.  Gradually
blend 5-6 tablespoons of the reserved stock into the egg  sauce then
pour sauce into the pan with the remaining stock. Heat  this soup
gently, stirring.  Beat the ingredients for the dressing together and
serve separately to  those who would like some on their fish.  Serve
the soup first, followed by the fish and vegetables  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 542 Calories From Fat: 370 Total Fat: 41.7g Cholesterol: 95.5mg Sodium: 516.3mg Potassium: 604.4mg Carbohydrates: 33.7g Fiber: 2.2g Sugar: 18.2g Protein: 10.1g