Balık Çorbası — Turkish Fish Soup

Ingredients

• 500g white fish fillets such as cod, haddock or pollock, skinned and cubed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1 celery stick, diced
• 1 medium potato, peeled and diced
• 1 litre fish stock
• 1 tbsp butter
• 1 tbsp plain flour
• 2 egg yolks
• Juice of 1 lemon
• Salt and black pepper to taste
• Chopped fresh flat-leaf parsley, to serve

Method

1. Heat the oil in a large pan over a medium heat and cook the onion, carrot and celery for 6 minutes.

2. Add the potato and stock, bring to the boil, then simmer for 12 minutes until the potato is almost tender.

3. Add the fish and simmer gently for 5 minutes until just cooked through.

4. Melt the butter in a small pan, stir in the flour for 1 minute, then whisk in a ladleful of the hot soup. Stir this mixture back into the pan and simmer for 3 minutes.

5. Whisk the egg yolks with the lemon juice and a ladleful of hot soup. Pour back into the pan and heat gently for 1 minute without boiling.

6. Season to taste and serve scattered with parsley.