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Featured Recipe

Turkish Fish Stew

By: Randall Shillman
"A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences."
Prep Time:

15 Mins

 Cook Time:

30 Mins

 Ready In:

45 Mins
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 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

1 pinch ground black pepper to taste

1 pound 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 minutes.
2.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.
3.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.
Nutritional Information
Amount Per Serving   Calories: 456 | Total Fat: 12.4 g | Cholesterol: 42 mg
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