Balık Çorbası
(Mackerel Soup) Recipe

Origin: Turkish Period: Traditional

Ingredients

5 small mackerel (abut 220g each)
2 tsp salt
1 onion, chopped
3 tbsp butter
2 small carrots, diced
2 potatoes, diced
2 ripe tomatoes, chopped
1/3 bunch of flat-leaf parsley, minced
juice of 1 lemon
1 tsp dried thyme, crushed

Balık Çorbası
(Mackerel Soup) Preparation:

Method:

Clean, gut and de-scale the fish then remove the heads and fillet to remove the backbones. Rinse under plenty of water then pat dry. Add the fish fillets to a pan and cover with 700ml water. Bring the mixture to a boil then reduce to a simmer and cook for 10 minutes, or until tender.

Using a slotted spoon, remove the fish fillets from the water (reserve the cooking liquid) then drain, allow to cool and remove and pin bones. Remove the skin and chop the flesh as finely as you can before setting aside.

Melt the butter in a pan and use to fry the onion for about 5 minutes, or until just tender. Combine the onion with the fish stock and add 320ml more water. Bring the mixture to a boil before stirring-in the potatoes, carrots and tomatoes, stirring well to combine.

Reduce to a simmer then cook for about 20 minutes, or until the vegetables are tender. Stir-in the minced parsley, lemon juice and chopped fish. Stir to mix then return to a simmer and cook for about 4 minutes, or until the soup is hot.

Serve ladled in warmed soup bowls.

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