Bowl of Fish & Vegetable Soup
(click to enlarge)

Fish & Vegetable Soup
Turkey   -   Sebzeli Uskumru Çorbasi

Serves:
Effort:
Sched:
DoAhead:  
8 soup;  
***
1 hr +  
Yes

This is a substantial soup, so if you use it as a soup course, serve in smallish bowls. The pita squares do enhance it. I like mackerel as called for by the pattern recipe, but it may be a bit strong flavored for some. For parties I use 1/3 mackerel and 2/3 a milder fish (the same one I use for the stock).



1-1/4
6
1
5
4
12
4
4
------
1
1
1/2
1/4
1-1/2
1/2
------
1/4
------

#
c
#
oz
oz
oz
oz
cl
---
T
T
t
c
t
t
---
c
---

Fish Fillets (1)
Fish Stock
Tomatoes
Carrots
Celery
Potato (2)
Onion
Garlic
-- Seasonings
Parsley, flat
Dill, fresh
Chili flake (3)
Lemon Juice
Salt
Pepper
---------
Olive Oil ExtV
-- Garnish
Pita squares
  fried.

Prep   -   (1-1/2 hrs - (30 min clean and fillet fish, 30 minutes make stock, 30 min cutting and chopping))
  1. Make the FISH STOCK if you haven't already. It should be made from some fish other than mackerel, which is too strong and oily. See Note-1.
  2. Clean, fillet and skin FISH (don't try to skin mackerel). Cut fillets into sections about 2 inches long.
  3. Peel TOMATOES and cut into 1/2 inch dice.
  4. Peel CARROTS and cut into 1/4 inch dice. Cut CELERY into 1/4 inch dice. Mix.
  5. Peel POTATO and cut into 1/2 inch dice. Hold in cold water until needed.
  6. Chop ONION fine. Crush GARLIC and chop fine. Mix.
  7. Chop PARSLEY and DILL fine. Mix.
  8. Squeeze LEMON JUICE.
  9. Cut PITA BREAD into squares about 1/2 inch in size. put about 1 T Olive Oil in a skillet and fry them until just lightly colored, turning constantly with a thin metal turner. Cool.
Run   -   (1 hr)
  1. In a sauce pan or sufficient size, bring 6 cups of Fish Stock to a boil. Stir in Fish Fillets, bring to a simmer and simmer covered for about 12 minutes. Strain stock into a bowl and hold aside.
  2. Chop Fish Fillets fine.
  3. Heat Olive Oil in the saucepan. Stir in Onion mix and fry stirring until Onion is translucent, but no browning.
  4. Stir in Carrot mix and fry stirring until for a couple of minutes, then then stir in Tomatoes. Continue to cook, stirring now and then, until liquid is nearly gone.
  5. Stir in Fish Stock and drained Potatoes. Bring to a simmer and simmer covered 20 minutes or until all vegetables are tender.
  6. Stir in Fish and all Seasoning items. Bring to a simmer, check seasoning and liquid (see Note-4). Simmer covered for about 5 minutes.
  7. Serve hot, garnished as desired.
NOTES:
  1. Fish Fillets:   The pattern recipe calls for 2 to 2-1/2 pounds of whole mackerel. This will yield 1 to 1-1/4 pounds of fillets. These will be skin-on for mackerel, but most other fish will need to be skinned. If mackerel is too strong for you, chose another fish, but don't go for one that's too mild like pollock or Chilean sea bass (too expensive anyway). For details on mackerel see our Mackerel Family pages. For other fish see our Varieties of Fish page (very large page).
  2. Potato:   White Rose type potatoes work well in soups like this. Avoid Yukon Gold type potatoes which disintegrate into mush if cooked a little long. For details see our Potatoes page.
  3. Chili Flake:   The proper chili for this region is coarsely ground Aleppo pepper which is flavorful and fairly mild. If you don't have that, crushed Ancho (no seeds) is the best substitute, but Korean or crushed Japones can be used. For details see our Chili Page.
  4. Liquid:   If serving with Pita Squares, see that there is sufficient liquid so the soup won't get too thick when they absorb some. The pattern recipe, by a restaurateur, used white bread cubes fried in olive oil. These would need even more liquid.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required, tt=to taste

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