Here, the fishmongers sell different kinds of white fresh fishes as a set, ready to make a fish soup. I saw the same in Ayvalık. They sell whatever they haul that day.
These fishes are; sea bream (izmarit), red gurnard (kırlangıç), skorpion (iskorpit), wrasse (lapina) or whiting (mezgit).
Try to buy a mixture of fishes to make a wonderful Aegean kind of fish soup.
This soup is thickened with egg.
Put the cleaned and carefully boned fish into a pan.
Add potatoes carrot, onion, chopped celery stalk with ribs, salt and pepper.
Cook them in 1.5 lt. water until the fish flakes easily with a fork for about 20 minutes.
In another pan, combine 1 T. flour with extra virgin olive oil. Strain the fish water and add it to the flour-oil combination.
Bring it to a boil for 15 minutes all together, stirring consistently until the potatoes are tender and the fishes are cooked well and flakes apart.
Take the fish out of its pan. Pull the boiled fish to shreds and add to the flour-oil mixture. Cook them all together for another 5 minutes.
Before serving, beat egg yolk with 1 lemon juice in a small pot. Add some fish water bit by bit by stirring continuously. Finally add it to the soup.
Season with black pepper flakes for decoration.
Taste before serving, to make sure that the soup has a good balance of seasoning and freshness.
Serve with roasted slice of a sourdough bread.