Turkish Fish Stew
A nontraditional variant of Turkish fish stew that blends various other Mediterranean influences.
Ingredients
- 3 cups water
- 1 ½ cups dry couscous
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup marinated artichoke hearts, liquid reserved
- 2 teaspoons capers, liquid reserved
- 12 small green olives
- 1 (14.5 ounce) can chopped stewed tomatoes, drained
- 2 tablespoons white wine (Optional)
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons sumac powder
- 1 ½ teaspoons crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon minced fresh ginger root
- ground black pepper to taste
- 1 pound tilapia fillets, cut into chunks
Instructions
- In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
- Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
- Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.
Nutrition
Calories: 456kcalCarbohydrates: 53gProtein: 33gFat: 12gSaturated Fat: 2gCholesterol: 42mgSodium: 762mgPotassium: 942mgSugar: 6gVitamin C: 46mgCalcium: 135mgIron: 4mg
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