Turkish cuisine · Fish & Seafood

Anchovy Soup

Hearty winter soup from the Black Sea coast with anchovies, potatoes, leek and lemon.

Ingredients · for 4 servings

• 600 g anchovies
• 3 starchy potatoes
• 1 leek
• 2 onions
• 1 carrot
• 3 tbsp butter
• 1 tbsp flour
• 1.2 l water
• 1 bunch parsley
• 2 lemons
• Salt, pepper

Instructions

1. Behead, gut and bone the anchovies; cut the fillets into thumb-width pieces, salt them and chill.
2. Finely dice the onions, cut the leek into thin rings, and peel and dice the carrot and potatoes into 1 cm cubes.
3. Melt the butter in a pot, sauté the onions and leek over medium heat for 6–8 min. until translucent, then stir in the flour and cook gently for 1 min. without letting it take on color.
4. Pour in the water while stirring, add the potatoes and carrot and cook over gentle heat for 15–18 min. until the potatoes are soft and the soup thickens slightly.
5. Add the anchovy pieces and let steep for just 4–5 min. until the fish is barely white — stop stirring vigorously so it doesn't fall apart.
6. Season with the juice of one lemon, salt and pepper, sprinkle with chopped parsley and serve with the second lemon cut into wedges.