Mackerel Soup

Sample Dishes from Turkish Cuisine

Mackerel Soup (Balık Çorbası)

Preparation

Clean and remove entrails, heads and backbones of fısh; rinse. Place in a saucepan with 2 1/2 cups of water. Simmer for 10 minutes or until tender. Remove form liquid; drain. Remove any remaining fishbone. Chop fınely. Set aside. Reserve liquid. Saute chopped onion in margarine for 4-5 minutes or until tender. Combine with fısh liquid. Add 1 2/3 cups of water. Bring to boil. Stir in pared and cubed potatoes, carrots and tomatoes mixing well. Simmer for 20 minutes or until tender. Blend in minced parsley, lemon juice and iısh stirring thoroughly. Simmer for 3-4 minutes. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is originated from Istanbul and the Black Sea Region. In the Black Sea provinces the amount of fish is doubled. It is served as a one course dish along with bread. It can be prepared by using different kinds of fish.