3 stalks celery
2 carrots
2 potatoes, cut into cubes
1 lb. cod fish
Lemon
1/3 c. oil
2 tsp. salt
1/2 c. raw rice

Put vegetables into water with salt and oil. Cook until vegetables are tender. Add cod fish. Cook until tender about 10 minutes. Take out vegetables and fish put in oven to keep warm. Add rice to fish broth, cook 15 minutes. Beat 1 egg and add juice of 1 lemon. Slowly add to broth mixture letting egg whisk in to cook. Return fish and vegetables to soup and serve hot.