Name: Shorbet el Samak (Fish Soup)
Cuisine: Turkish
Ingredients: 3–4 tablespoons wine vinegar; 2 tablespoons finely chopped parsley; 2 large onions, finely chopped; Several fish heads, bones and tails5; 3 tablespoons olive oil; ¼ teaspoon saffron or 1 teaspoon turmeric (optional); 500 g (1 lb) white fish: slices of cod, haddock, halibut, etc., skinned if necessary; 3 egg yolks; ½ teaspoon ground cinnamon; Juice of 1 lemon, or more; 1–2 cloves garlic, crushed; Salt and black pepper

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Several Turkish fish soups recorded by Sidqi Effendi in the last century are on the following theme: a fish stock coloured with saffron, flavoured with vinegar, lemon, mint and cinnamon, and thickened with egg yolks. Unfortunately, quantities are all given in piastres’ worth and difficult to follow. However, here is a modern Turkish recipe with almost identical ingredients.

Ingredients

Method

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

Sorry, this à la carte cookbook is not currently available to buy in your country

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of