If you see the kettles of thought boiling;
look with intelligence on the fire, too.
Rumi
Balik Çorbasi
Turkish Fish Soup
 Fish
Total time
1 hour
 
4 lbs. firm white fish
2 tsp. salt
1 cup, coarsely chopped parsley (for stock)
1/2 cup, coarsely chopped onion
2 tsp. garlic
6 cups water
1/2 cup olive oil
1/2 cup all-purpose flour
2 tsp. salt
1 tsp. pepper
1 cup lemon juice
4 egg yolks

Garnish:
1 cup parsley
 

Put fish, salt, parsley, onion, garlic, and water into a large pot. Bring to a boil, lower the heat and simmer until the flesh of the fish begins to flake, about 20 minutes. Strain and reserve the stock. Break up the fish into small pieces, discarding the skin and bones and the vegetables. Return the fish and stock to the pot. Bring to a boil, lower the heat and simmer for 10 more minutes.

In another pot, heat olive oil over low heat, then stir in the flour and cook for 5 minutes to mellow the flour. Drizzle in a cup of soup, stirring constantly to thin out the mixture. Blend this into the soup pot, add salt and pepper and cook for another 5 minutes. Remove from the heat. (Up to this point the soup may be prepared in advance.) Combine the lemon juice and egg yolks, and whisk into the hot soup right before serving. Garnish with chopped parsley.

 
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