Ciorba de Peşte cu Smântânà from Mediterranean Seafood by Alan Davidson

Ingredients

• 1 kg (2¼ lb) of any fish, cleaned weight
• 1¼ litres (45 fl oz) sour ciorba stock (see below)
• 2 carrots, halved lengthways
• 1 fairly large potato, halved
• 1 leek
• 1 or 2 stalks celery
• 1 sprig fennel
• salt and pepper to taste
• 2 tomatoes, sliced
• 1 tbs finely chopped lovage
• 1 tbs finely chopped tarragon (or dill)
• 2 egg yolks
• 120 ml (4 fl oz) sour cream
• 50 g (2 oz) butter
• 2 tbs chopped parsley
• 8 small chilli peppers