Whitebait Soup

The original recipe – to be honest – provides for a basis of a fish stock, indeed a bit difficult to prepare at the moment. I have replaced it with vegetable stock and the result was great. Without too many obstacles the delicate taste of the baby fishes, in fact, easily manages to make its way through the vegetables supported by the creamy egg and surrounded by the springy touch of the marjoram. Definitely a recipe to try, and try again, before the baby fish season runs out!