Balik corbasi / Fish soup - from The Guardian Weekend / 9 Aug 2008
- 1 tbsp olive oil
- 2 leeks, white part only, quartered lengthwise and thinly sliced
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 30g unsalted butter
- 800ml fish stock
- 300g smoked Pollack (or haddock) fillet
- 250 gr potatoes, peeled and cut into 5mm dice
- Kernels from 2 ears of sweetcorn
- 200ml double cream
- 1 small handful parsley, chopped
- 1 small bunch chives, finely chopped
- Salt and ground black pepper
1- Heat a large, heavy bottomed pot over a medium- high flame, add the oil, then the leeks, onion, garlic and butter. Reduce the heat, and soften gently for five minutes.
2- Pour in the stock and bring to a simmer.
3- Lower the fish into the pan, and poach for four minutes, until just cooked, then remove and set aside. When cool, flake the fish off the skin, removing any bones.
4- Add the potatoes to the simmering soup and cook until almost tender. A couple of minutes before the potatoes are done, add the corn. Once potatoes and corn are cooked, add the cream and return the fish to the pot. Stir gently, season with salt, pepper and the herbs.
- 1 tbsp olive oil
- 2 leeks, white part only, quartered lengthwise and thinly sliced
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 30g unsalted butter
- 800ml fish stock
- 300g smoked Pollack (or haddock) fillet
- 250 gr potatoes, peeled and cut into 5mm dice
- Kernels from 2 ears of sweetcorn
- 200ml double cream
- 1 small handful parsley, chopped
- 1 small bunch chives, finely chopped
- Salt and ground black pepper
1- Heat a large, heavy bottomed pot over a medium- high flame, add the oil, then the leeks, onion, garlic and butter. Reduce the heat, and soften gently for five minutes.
2- Pour in the stock and bring to a simmer.
3- Lower the fish into the pan, and poach for four minutes, until just cooked, then remove and set aside. When cool, flake the fish off the skin, removing any bones.
4- Add the potatoes to the simmering soup and cook until almost tender. A couple of minutes before the potatoes are done, add the corn. Once potatoes and corn are cooked, add the cream and return the fish to the pot. Stir gently, season with salt, pepper and the herbs.
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