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

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