Bowl of Fish & Vegetable Soup
(click to enlarge)

Fish & Vegetable Soup


Turkey   -   Sebzeli Uskumru Çorbasi
Serves:
Effort:
Sched:
DoAhead:  		 8 soup
***
1+ hrs
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, but make sure there is enough liquid.

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 (2)
Tomatoes
Carrots
Celery
Potato (3)
Onion
Garlic
-- Seasonings
Parsley, flat
Dill, fresh
Chili flake (4)
Lemon Juice
Salt
Pepper
---------
Olive Oil ExtV
-- Garnish
Pita squares
  fried.
Do-Ahead   -   (2 hrs)
  1. Clean, fillet and skin FISH (don't try to skin mackerel). Cut fillets into sections about 2 inches long. I do this ahead and freeze the fillets. See Note-1.
  2. 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-2.
Prep   -   (30 min )
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch dice.
  2. Peel CARROTS and cut into 1/4 inch dice. Cut CELERY into 1/4 inch dice. Mix.
  3. Peel POTATO and cut into 1/2 inch dice. Hold in cold water until needed.
  4. Chop ONION fine. Crush GARLIC and chop fine. Mix.
  5. Chop PARSLEY and DILL fine. Mix.
  6. Squeeze LEMON JUICE.
  7. 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-5). 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. Mackerel is rather strong, so for parties I use 1/3 mackerel and 2/3 a milder fish, usually the ones used for the stock, but for this soup frozen Tilapia fillets would be fine. For details on mackerel see our Mackerel Family pages. For other fish see our Varieties of Fish page (very large page).

  2. Fish Stock

      I will have generally made stock well in advance from fish other than mackerel, and stored it by the long term method described near the end of our page Making Fish Stock. I favor Golden Pompano and Japanese Amberjack, which are good in soups, and both can be skin-on or skin-off. I freeze the fillets.

  3. Potato:

      White Rose type potatoes work well in soups like this. Avoid Yukon Gold type potatoes which disintegrate into mush if cooked a little longer than the minimum. For details see our Potatoes page.

  4. 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 Powder / Flake page.

  5. 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.
  6. 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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