Clean, wash and prepare the vegetables. The carrots, potatoes and onions should be peeled and you can either leave them whole or cut into pieces. Put a pot of water (about 3 litres) on the stove to boil and add a little salt. Add the vegetables, pepper corns and bay leaves to boil for around 45 minutes. Take the vegetables out with a slotted spoon and place on a platter. Keep warm.

While the vegetables are cooking, clean the fish removing scales, entrails and gills. Salt the fish and leave them in a colander to drain.

Place the fish into the broth of vegetables. If there is not enough to cover the fish, add a little water. Allow the fish to simmer for 10-20 minutes, depending on their size. When the fish is cooked, take it out and place on a serving platter. Keep warm.

After passing the soup through a sieve to remove any stray bones etc, test to see if you need any more seasoning and then return the soup to the heat and bring to the boil then reduce to a simmer.

In a separate bowl, beat the egg yolks and slowly add the lemon juice and the corn flour (which has been dissolved in a little cold water), While beating constantly, ladle in the warm broth and add it to avgolemono. Make sure you are stirring constantly. About 4-5 ladles should be enough.

Remove the pot of soup from the heat and then add the avgolemono to the pot stirring constantly.

Return to the pot of soup to a very low heat and stir until the soup thickens without letting it boil, otherwise the avgolemono will spilt.

Serve soup in bowls and separately serve the fish and vegetables on a platter, garnished with a little chopped parsley and drizzled with plenty of extra virgin olive oil.