By Alexey
DILLED FISH SOUP
6 steps
Cook:45min
Fish soup is a wintertime treat in Istanbul, eaten on its own or as a prelude to grilled fish. In this simple yet elegant creamy soup, celery root, carrot, and potato complement mild white fish. Dill brings freshness, and a splash of garlic-infused vinegar adds a bright piquancy.
Use any white-fleshed fish for this soup, salmon will also work for a richer version. You'll need a whole fish, bony fish steaks, or fillets with some bones for the broth. (Ask your fishmonger-most are glad to give away bones or sell them cheaply.) If you don't like dill, substitute another fresh herb that complements fish, such as tarragon, chervil, or parsley. Be sure to use fine com flour, not cornstarch. And start by making the garlicky vinegar, which needs to stand for at least an hour.
Updated at: Thu, 17 Aug 2023 05:05:16 GMT
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Ingredients
4 servings
2garlic cloves
minced
¼ cupcider vinegar
good, or white verjus
6 tablespoonsunsalted butter
3 cupcelery root
medium, peeled and coarsely chopped
1onion
medium, coarsely chopped
1carrot
medium, coarsely chopped
¾ teaspoonfine see salt
1 x 1.5 poundwhite fish
whole, mild, such as halibut, cod, or see bass, cleaned and scaled, 1 pound fish steaks, or 1 pound fish fillets, plus about 1/2 pound bones for stock
5 cupswater
1potato
medium, coarsely chopped
3 tablespoonscorn flour
not cornstarch, or fine cornmeal
½ cupfresh dill
chopped
lemon wedges
for serving
Instructions
Step 1
MAKE THE GARLICKY VINEGAR: In a small bowl, stir together the garlic and vinegar or verjus. Set aside for at least an hour
Step 2
MAKE THE SOUP: Melt 2 tablespoons of the butter in a medium pot over low heat. Add the celery root, onion, carrot, and salt and cook, stirring occasionally, until the onion softens, about 5 minutes
Step 3
Meanwhile, if you are using a whole fish, cut it in half if necessary to fit in your pot. Add the water, potatoes, and whole fish or steaks (not the fillets) to the pot and bring to a boil. Reduce the heat, cover the pot, and simmer gently until the flesh is easily nudged from the bones but still intact, 10 to 15 minutes for steaks and about 20 minutes for a whole fish. Or, if using fillets and bones, add them and cook until the fish is cooked through, 8 or so minutes. Carefully remove the fish (and bones) from the pot and set aside. Pour the broth and vegetables into a food processor or blender and process until smooth.
Step 4
When the whole fish or steaks are cool enough to handle, slide the meat off the bones. (Some pieces will be large, others tiny.) Or, if using fillets, break them up into pieces. Discard the bones
Step 5
Melt the remaining 4 tablespoons butter over medium-low heat in a pot large enough to accommodate the broth and fish. When the foam subsides, add the corn flour or cornmeal and cook, stirring constantly, until the corn flour or meal loses its raw smell, takes on a dark golden hue, and begins to smell nutty. Turn the heat to low and slowly add the fish broth to the roux, whisking constantly to prevent any lumps, and continue to cook and stir for 5 minutes.
Step 6
Add the fish and dill and stir for a minute or two to heat through. Serve the soup garnished with the 2 tablespoons chopped dill and pass the garlicky vinegar and lemon wedges at the table
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