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Balık Çorbası
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
Place the head and frame in a pot with bay, peppercorns and water. Bring just to a simmer, skim and cook gently for 25 minutes without a hard boil.
Strain through a fine sieve into a clean container, taking care to remove every bone. Discard the strained bones, bay and peppercorns.
Warm the oil in a clean pot. Soften onion, carrot and celery for 5 minutes. Add potato and the strained stock. Simmer for 15 minutes until the vegetables are tender.
Preparation & Knife Skills
Cut slices into strips, then across into small pieces of a similar size.
Cut the checked fillets into large pieces and add to the simmering broth. Poach gently for 6–8 minutes. Season to taste.
Preparation & Knife Skills
Follow the bones to lift two intact fillets from a round fish, then check carefully for the small bones left behind.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Stir in parsley and dill and serve with lemon. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Use a very fresh sea bass head and frame with the gills removed. Strain the stock carefully and check the fillets for pin bones before cooking.
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