Turkish-Style Snapper Soup

Place the whole fish in a large saucepan and add the onion, salt and parsley. Pour in a litre of water and bring to the boil. Reduce the heat and cook for 5 mins or until the fish becomes flaky, then remove the fish from the stock and place in a dish to cool. Reserve the stock.
Add the carrots, potatoes and celeriac to the stock. Stir in the rice and simmer for 20 mins, or until the rice is tender. Meanwhile, flake the fish into chunks (discard the skin and bones), then add the fish chunks to the soup. Season to taste, stir through the lemon juice, then serve with flatbreads.

50 mins

6 serving

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