Turkish Anchovy Fish Soup
Hamsi Çorbası
This warming Black Sea soup delivers a rich, briny flavor with tender anchovies swimming in a golden, aromatic broth. The soup has a light yet satisfying consistency with herbs floating on the surface and glistening drops of olive oil. It's the perfect comfort food that showcases Turkey's coastal culinary heritage while providing a nourishing meal on cold days.
Ingredients
Instructions
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Clean the anchovies
Remove heads and guts from anchovies, then rinse under cold running water. Pat completely dry with paper towels for 2-3 minutes until no moisture remains. The fish should feel firm and smell fresh like the ocean. Do not soak in water as this will make them mushy.
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Prepare aromatics
Finely chop the onion into 3mm pieces and mince 3 garlic cloves. Heat 3 tbsp olive oil in a large pot over medium heat for 1 minute until it shimmers. Add onion and cook for 5-6 minutes until translucent and soft. Do not brown or the soup will taste bitter.
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Add garlic and flour
Add minced garlic to the pot and cook over medium heat for 1 minute until fragrant but not colored. Sprinkle 2 tbsp flour evenly and stir constantly for 2 minutes until the mixture forms a light golden paste. Do not let the flour burn or it will create lumps.
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Create the broth
Gradually pour 1.5kg water while whisking continuously over medium heat for 3-4 minutes. Add bay leaves, salt, and black pepper. Bring to a gentle boil, then reduce to low heat and simmer for 8-10 minutes until the broth is smooth and slightly thickened. Do not boil vigorously or the soup will become cloudy.
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Cook the anchovies
Gently add cleaned anchovies to the simmering broth over low heat. Cook for 8-10 minutes until the fish turns opaque and flakes easily when tested with a fork. The anchovies should remain whole and tender. Do not overcook or they will fall apart completely.
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Finish and serve
Remove bay leaves and stir in freshly chopped dill over low heat for 1 minute. Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately with lemon wedges. The soup should be aromatic with visible herbs floating on top. Do not let it sit too long or the fish will overcook.
Tips
Cooking Tips
Keep the anchovies whole by handling them gently and maintaining low heat during cooking. If fresh anchovies aren't available, use the freshest small fish you can find, but reduce cooking time by 2-3 minutes.
Alternatives
Replace fresh dill with parsley for a different herbal note, though dill is traditional and provides the authentic Black Sea flavor. You can substitute anchovy fillets from a jar, but drain and rinse them first to remove excess salt.
Serving & Storage
Serve immediately with crusty Turkish bread and lemon wedges on the side. Accompany with pickled vegetables or a simple salad. Store leftovers in the refrigerator for up to 2 days, but gently reheat without boiling to prevent the fish from breaking apart.
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