Balık Çorbası — Turkish Fish Soup

Turkish fish soup builds a clear, aromatic broth from fish bones, vegetables, herbs, and lemon, then returns tender flakes of white fish to the bowl.

Serves 6 | Prep 25 minutes | Cook 45 minutes

INGREDIENTS

• Head and bones from 1 fresh white fish, gills removed

• 500 g firm white fish fillet

• 1 onion, quartered

• 1 carrot, diced

• 1 potato, diced

• 1 celery stalk, diced

• 2 bay leaves and 8 peppercorns

• 1.5 litres water

• 3 tbsp olive oil

• ½ bunch parsley and ¼ bunch dill

• Salt and lemon wedges

METHOD

1. Put the fish head and bones in a pot with half the onion, bay, peppercorns, parsley stems, and water. Simmer gently for 25 minutes, skimming the surface.

2. Strain through a fine sieve. Check carefully for bones and discard the solids.

3. Heat the oil in the clean pot. Soften the remaining onion, carrot, potato, and celery. Add the stock and simmer 15 minutes.

4. Add the fish fillet and poach gently for 6–8 minutes. Lift it out, flake it carefully, discard any bones, and return the flesh to the soup.

5. Season, add chopped parsley and dill, and serve with lemon.

AUTHENTICITY NOTE

Balık çorbası varies by coast and catch. A clean fish stock, restrained seasoning, fresh herbs, and lemon are typical. Straining thoroughly is essential so no small bones remain.