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1. Cut celery into 3-inch pieces. Blanch in 2 cups boiling water for 5 minutes. Drain.
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2. In a large skillet, saute onion in oil until soft. Place celery on top of onions; place the fish on top of the celery and sprinkle with salt and pepper.
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3. Add 1 cup water, cover, and simmer for 20 minutes, or until fish flakes. Remove fish and vegetables, place on a heated platter, and keep warm.
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4. Strain broth in which the fish cooked, measure, and add enough water to make 1 cup. Heat the broth. Beat eggs, lemon juice, and flour in a blender.
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5. Gradually beat in the heated broth. Pour into a saucepan and heat gently until slightly thick. Pour over fish. Garnish with parsley or dill. Serve immediately.
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VARIATION:
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1. Striped bass, sea bass, or red snapper can be substituted for porgies, about 3 pounds, cleaned. Increase water to 1˝ cups, cooking time to 30 minutes.
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