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Balık Çorbası

Serves 4 to 6 Soup seafood, Soups

Balık Çorbası

Balık Çorbası hails from the Aegean fishing towns, where it is a staple in local households. It's crafted with a hand that knows the sea and a heart that values shared meals. The people here use salt with intuition and olive oil with generosity, creating a soup that is as much about the community as it is about the ingredients. This version captures the essence of a Turkish family kitchen, where recipes are passed down through practice rather than paper.

Expect a broth that balances the richness of olive oil with the brightness of lemon, enveloping tender pieces of fish and soft grains of rice. The subtle sweetness of tomatoes and onions melds with the herbal hint of dill, offering a comforting warmth that invites you to linger at the table. Seasoned with care, each spoonful brings a taste of the Aegean coast to your home.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper
  • 2 tbsprice
  • dill — chopped

Method

  1. Begin by preparing your aromatics. Finely chop 1 onion and set it aside. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pot and sauté until the onion becomes translucent and soft, stirring occasionally to prevent burning. This will take about 5 minutes, and the onions should release a sweet aroma.
  2. While the onions are cooking, prepare the tomatoes. Peel and dice 2 tomatoes. Once the onions are ready, add the tomatoes to the pot. Stir them in and cook until the tomatoes break down into a thick, fragrant sauce, which should take another 5 minutes. The mixture should be rich and slightly thickened.
  3. Add 1.5 L of water to the pot. Increase the heat to bring the mixture to a gentle boil. Rinse 2 tablespoons of rice under cold water to remove excess starch, then add it to the pot. Stir well to ensure the rice doesn't stick to the bottom.
  4. Prepare the fish by cutting 700 g of firm white fish into large chunks. Once the water with rice returns to a simmer, add the fish pieces to the pot. Reduce the heat to low and let the soup simmer gently. The fish should cook through and become opaque, and the rice should be tender, which will take about 15 minutes.
  5. As the soup simmers, taste and adjust the seasoning with fine sea salt and black pepper according to your preference. The broth should be savory and well-balanced, enhancing the natural flavors of the fish and vegetables.
  6. Once the fish is cooked and the rice is tender, finish the soup by squeezing the juice of 1 lemon into the pot. Stir in a handful of chopped fresh dill for a burst of freshness. Serve the Balık Çorbası hot, garnished with extra dill if desired, and enjoy it as a comforting meal reminiscent of Aegean coastal towns.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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