Fish soup recipe
A surprising blend of flavours makes this Turkish soup a cosy delight.
Turks love finishing some stews with lemon juice and eggs. They call this terbiyeli, which translates to ‘well behaved’. In Turkey, this soup is only ever eaten in the evenings.
1 kg whole fish (a big fish such as snapper, mulloway or mackerel), scaled and cleaned
1 large onion, finely diced
1 potato, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 bay leaves
2 free-range egg yolks
juice of 1 lemon
15 g (½ cup) flat-leaf (Italian) parsley, chopped
30 g (½ cup) dill, chopped
1. Put the fish in a stockpot, along with the onion, potato, carrot, celery and bay leaves. Pour in enough water to cover the fish. Bring to the boil over a high heat, then reduce the heat to low. Simmer for about 10 minutes, or until the fish flakes away from the bone at its thickest point, and the vegetables are tender.
2. Remove the fish from the stock, reserving the stock, and set aside until cool enough to handle. Discard the head, skin and bones from the fish. Gently flake the flesh and set aside.
3. Remove and discard the bay leaves from the stock. Strain the fish stock, reserving the stock and poached vegetables.
4. Put the reserved vegetables in a food processor, then pour in 1 litre (4 cups) of the fish stock. Purée until smooth, then return to the stockpot and keep warm.
5. Mix the egg yolks and lemon juice together until smooth. Season with sea salt and freshly ground black pepper, then pour the mixture into the soup, stirring all the while. Heat, stirring, for 3–5 minutes, until the soup has thickened slightly.
6. Stir the poached fish through. Immediately remove from the heat. Serve sprinkled with the parsley and dill.
Recipe from Turkish Fire by Sevtap Yuce, available now from Hardie Grant.