Scale and season fish with salt, set aside. Heat the olive oil in a soup kettle. Add onion, potatoes, carrots, celery and garlic. Let them simmer for 5 minutes, then add tomatoes, wine, water, bay leaf and peppercorns and continue cooking for 30 minutes. Add salt, lemon juice, parsley and fish. Bring once more to boil, lower heat and continue cooking until fish is tender. About 15minutes. Take soup off the heat and add egg and
lemon mixture to it.