Balik Corbasi Bodrumli

Bodrum Fish Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This fish soup is especially popular at Bodrum, but known throughout the Turkish Aegean. There are two versions. The more common is made with fish heads, preferably those of mérous (Turkish orfoz), and is no more than a soup. The other uses whole fish of firm flesh, such as rascasses or gurnards and in this version the fish is eaten as well as the soup and the dish is a ma