Balık Çorbası (Fish Soup)

2 pound sea bass
1 small onion, chopped fine
1/2 bunch Italian parsley, chopped fine
1/2 bunch fresh mint, chopped fine
1/8 teaspoon saffron
2 sticks of cinnamon
100 ml white wine
2 lemons juice
6 egg yolks
75 ml extra virgin olive oil
4 cups of water
1 bay leaf
sea salt
white pepper

Heat the olive oil red hot in a pan and saute the onions until they begin to color. Add the water and white wine and boil.

Divide the fish into four pieces and place in the boiling water. Add the bay leaf and stick cinnamon and let simmer over low heat for 20 minutes. When the fish is done, remove from the cooking liquid and de-bone. Strain the cooking liquids through a piece of cheesecloth and return to the fire. Add the finely chopped parsley and mint and the saffron and salt. Beat the egg yolks with the lemon juice and add slowly to the cooking mixture. Bring to a boil again, add the fish pieces and serve. Enjoy