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Featured Recipe
Turkish Fish Stew

Turkish Fish Stew

By: Randall Shillman

"A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences."

  • Prep Time:

    15 1
  •  

  • Cook Time:

    30 1
  •  

  • Ready In:

    45 1
 
 

Servings 4  | Original Recipe Yield: 4 servings

 
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 oz. 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
  • 1 pinch ground black pepper to taste
  • 1 lb. tilapia fillets, cut into chunks
 
Directions
  1. In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 Mins.
  2. Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 Mins, until tender. Mix in the garlic, and continue to cook and stir about 2 Mins. 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.
  3. Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 Mins, or until the fish is easily flaked with a fork. Serve over couscous.
 
Nutritional Information

Amount Per Serving calories = 456 cal|total fat = 12.4 g|saturated fat = 1.6 g|cholesterol = 42 mg|sodium = 762 mg|carbohydrates = 53.4 g|fiber = 6.3 g|protein = 32.7 g

 
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