Turks love finishing some soups with lemon juice and eggs. They call this terbiyeli, which translates to ‘well-behaved’.
In Turkey, this fish soup is only ever eaten in the evenings.
- 1kg whole fish, 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
- 1 lemon, juiced
- 15g chopped flat-leaf parsley
- 30g chopped dill
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.
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.
Remove and discard the bay leaves from the stock. Strain the fish stock, reserving the stock and poached vegetables.
Put the reserved vegetables in a food processor, then pour in one litre of the fish stock. Purée until smooth, then return to the stockpot and keep warm.
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 and stir for about five minutes, until the soup has thickened slightly.
Stir the poached fish through. Immediately remove from the heat. Serve sprinkled with the parsley and dill.
Recipe taken from Turkish Fire by Sevtap Yüce
Discover the Turkish passion for food and life with Turkish Fire. Join chef Sevtap Yüce’s journey back to her homeland as she cooks her way through the dishes that make Turkish cuisine great. From simple street food best enjoyed on a bustling street corner, to wood-fired breads, fresh salads and elaborate dishes designed to be shared, Turkish Fire brings you the best of what Turkey has to offer.
You can purchase Turkish Fire at cooked.com.
Published by Hardie Grant Books.