Black Sea Anchovy Soup (Hamsi çorbası)
Overview
Hamsi çorbası is a fish soup made with the small European anchovy, the most famous fish of Turkey's Black Sea coast. Cleaned anchovies are added to a light broth of onion, potato, carrot and tomato, cooked only briefly so the delicate fish stay tender, and finished with parsley and lemon. Some cooks use the heads and bones for a quick stock first. It is a seasonal dish of the winter months, when anchovies are plentiful and at their best, and is part of a whole cuisine built around this one fish.
History
Anchovies have long been central to life on the eastern Black Sea, where they are fried, baked with cornmeal, cooked with rice and turned into soup. The fish is so important that it features in local songs, jokes and festivals. Anchovy soup is one of many regional ways of using the winter catch. Recipes are passed down in families along the coast, and every town has its own preferred vegetables and herbs for the pot.
Main ingredients
Fresh anchovies, potato, onion, carrot, tomato, parsley. The soup is built on fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Recipe outline serves 4 · ~50 min
Ingredients
- 500 g fresh anchovies, cleaned and boned
- 2 potatoes, 1 carrot, diced
- 1 onion, 1 tomato
- 1.2 l water or fish stock
- parsley
- lemon
Allergens: Contains: Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion, then add tomato, potatoes, carrot and water and simmer for 15 minutes.
- Add the anchovies and cook gently for 5 minutes.
- Season and add chopped parsley.
- Serve with lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.