Directions

1. Clean and salt the fish and leave them in the fridge for two hours.
2. Boil some water and heat the celery. Leave it for one or two minutes in the heated water and then strain it very well.
3. Put the oil into a sauce pan and add the onions and the carrots into slices, the celery, salt, pepper and the juice of one lemon. Add one cup of water and let them boil.
4. When the vegetables are almost ready add the fish into the saucepan.
5. When the food is ready turn off the heat. After five minutes, beat the eggs with the juice of the second lemon and some of the juice of the fish and pour it carefully into the saucepan.