Instructions:
- Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened (about 8 minutes). Add garlic and dried herbs; cook for 1 minute until fragrant.
- Pour in the stock, add the bay leaf. Bring the mixture to a rolling boil, then reduce heat and simmer gently, covered, for 15 minutes to let the vegetables soften.
- Season the fish chunks lightly with salt and pepper. Carefully lower the fish into the simmering broth. Cook gently for 5–7 minutes until the fish is opaque and flakes easily. Remove the pot from the heat and discard the bay leaf.
- In a separate medium bowl, whisk the eggs vigorously until frothy. Slowly drizzle in the lemon juice while continuing to whisk vigorously.
- Temper the eggs: Ladle about 2 cups of the hot broth very slowly, a half-cup at a time, into the egg mixture, whisking constantly. This raises the temperature of the eggs gently without scrambling them.
- Return the pot to very low heat. Slowly pour the tempered egg mixture into the soup, stirring constantly. Do not allow the soup to boil after adding the egg; heat gently until slightly thickened (about 2 minutes).
- Taste and adjust salt, pepper, and lemon juice as needed. Ladle into warm bowls and garnish generously with fresh parsley.