Turkish Fish Stew

Turkish Fish Stew

38
Randall Shillman 1

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

Ingredients

45 m {{adjustedServings}} servings 456 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

38
  1. 52 Ratings

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This is an excellent recipe. I unfortunately learned the hard way--the recipe calls for a LOT of couscous compared to how much sauce there is. However, it's still pretty good this way. Change...

I made this last night with some substitutions for my wife and daughter. We all thought it was a great meal. My wife loved the spicy kick while my daughter thought it was too spicy. She put som...

Wonderful, tasty dish that's easy and quick to make.And it's great as leftovers! I followed others' recommendations and made just a few changes. First, unless you can handle a whole lot of heat...