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Recipe Turkish Fish Stew (Seafood)
Home Cooking Recipes
Required Ingredients:
- 3 cups water
- 1 1/2 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
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons sumac powder
- 1 1/2 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
Preparing/Cooking:
- In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous.
- Remove from heat, cover, and let sit 5 minutes.
- Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender.
- Mix in the garlic, and continue to cook and stir about 2 minutes.
- Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives.
- Stir in the 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 the mixture to a boil, and mix in the fish chunks.
- Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork.
- Serve over couscous.
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