Fish Soup

FISH SOUP(Balık Çorbası)

Two or three fish not having much bone, such as pelamides, will be cleaned by scraping off their scales with a knife from tail side toward the head, their internal organs will be removed by slitting their bellies and their gills will likewise be taken off. They will be cooked in water sufficient to cover them and all remaining bones will be removed and their flesh will be shredded into very small pieces. An viscous broth will be made of the fish stock in the saucepan by the addition of enough flour. Two spoonfuls of hot butte, shredded fish flesh and salt to taste will be boiled on a low fire. Soup poured into bowls will be serviced with dashes of parsley and cinnamon.