Clean the fish and season with salt. Cut the bacon into cubes and fry them in a saucepan. Peel and chop the onion and sauté in the bacon fat. Cut the leek into small pieces, add and sauté for 10 minutes. Add tomatoes with liquid and beef broth and cook for 5 minutes. Cut the fish into pieces, add and cook for 10 minutes. Remove the soup from the stove, stir the egg yolks, wine and juice of one lemon and add it to the soup to make it leaven. Season to taste with salt, nutmeg and freshly ground pepper. Finely chop dill, parsley and chives and add to soup to finish.
Garnish: Baguette
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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