(SAFRANLI BALIK ÇORBASI) FISH SOUP WITH SAFFRON

Ingredients
½ cup Wheatberry, soaked for 2-3 hours
3 cups Water
2 Grey mullet or seabass, cleaned and cut into large pieces 
4 cups Water
2 Onions, cut into large pieces
3 cloves Garlic, mashed
2 Bay leaves
½ bunch Parsley
½ cup Apple cider vinegar
½ tsp. Saffron
2 Egg yolks
1 Lemon, juiced
2 tsp. Salt
1 tsp. Black pepper                                                     

Instructions
In a small saucepan, boil the wheat berries with 3 cups of water until softened, then set aside. Infuse the vinegar and saffron in a small cup. Take a large stockpot; to this add the onion, garlic, bay leaves, parsley and the cut fish with 4 cups of water. Boil until the fish is cooked, approximately 25-30 minutes. Strain the stock pour back into the pot, take off the skin and the bones of the fish and cut into small pieces and set aside. Discard the rest of the vegetables. Place the pot with the fish stock back on the stove over medium heat. Add the boiled wheat berries together with the cooking liquid and the fish pieces. Mix well.