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Mackerel Soup

Sample Dishes from Turkish Cuisine

Mackerel Soup (
Balık Çorbası)

Mackerel5 small size250 gr
Water5 cup1 kg
Salt2 teaspoon12 gr
Onion1 large size100 gr
Margarine3 tablespoon30 gr
Carrot2 small size120 gr
Potato2 medium size220 gr
Tomato2 medium size275 gr
Parsley 1/3 bunch20 gr
Lemon1 small size40 gr
Thyme1 teaspoon0.7 gr


Clean and remove entrails, heads and backbones of fısh; rinse. Place in a saucepan with 2 1/2 cups of water. Simmer for 10 minutes or until tender. Remove form liquid; drain. Remove any remaining fishbone. Chop fınely. Set aside. Reserve liquid. Saute chopped onion in margarine for 4-5 minutes or until tender. Combine with fısh liquid. Add 1 2/3 cups of water. Bring to boil. Stir in pared and cubed potatoes, carrots and tomatoes mixing well. Simmer for 20 minutes or until tender. Blend in minced parsley, lemon juice and iısh stirring thoroughly. Simmer for 3-4 minutes. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy132 cal
Protein9,0 g
Fat6,0 g
Carbohydrates11,2 g
Calcium30 mg
Iron1,75 mg
Phosphorus134 mg
Zinc1 mg
Sodium787 mg
Vitamin A2406 iu
Thiamine0,07 mg
Riboflavin0,04 mg
Niacin0,96 mg
Vitamin C12 mg
Cholesterol23 mg

Regional Characteristics:

It is originated from Istanbul and the Black Sea Region. In the Black Sea provinces the amount of fish is doubled. It is served as a one course dish along with bread. It can be prepared by using different kinds of fish.