Scorpionfish Soup | Marmara-Style Rockfish Soup

Wear thick gloves and cut off the dorsal and side fins at their bases with scissors. Remove the gills and innards. Rinse the fish thoroughly in cold water; there is no need to scrape off the scales, since it will be strained and they will not get into the soup.

Put the fish in 2 liters of cold water with the coarsely chopped onion, carrot, and potato. Bring to a boil, skim off the foam, and simmer over low heat for 25 minutes. Do not let it boil vigorously; turbulence will cloud the broth.

Remove the pot from the heat and strain the contents through fine cheesecloth. Transfer the fish to a plate. When it is cool enough to handle, pick the flesh away from the bones. Mash the vegetables with a fork and stir them back into the strained broth.

Return the strained broth to the pot, add the olive oil and salt, and bring it to a boil. Add the picked fish and heat for 5 minutes.