Turkish Fish Stew

Turkish Fish Stew

34 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Randall Shillman
Recipe by  Randall Shillman

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (34)

Rate This Recipe


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. Changes I made: Used more garlic, flounder instead of tilapia, diced fresh tomato, cayenne pepper (not too much) instead of red pepper, more red wine and less water. In the future, I think I'll use even more garlic and cut out the ginger. I like ginger, but I personally don't like it with these spices. What I like about this is that the fish isn't the star of this dish--I think there's as much fish in here as vegetables; you could add more fish to this or cut it out completely and it would still taste good. This seems like a good recipe to experiment with, change around, have fun with.



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 some mild cheddar cheese on it to reduce the spiciness. It worked and she loved it. My wife put some "Red Hot Chile Lime Hot Sauce" on her serving. This added even more good flavor to the dish so I'd recommend that as well. Substitutions: 1) Marinated artichoke hearts with frozen artichoke hearts thawed in cold water. Chopped in food processor before adding to stew. 2)2 tbls of wine with 1/2 cup of wine as recommended by other reviewer. Great idea! 3)1 tsp of cumin with 1/2 tsp chili powder. We had no cumin but websites noted that chili powder has cumin as an ingredient and advised that we use half of the requested amount. Omitted: 1) Green Olives - Didn't have any available but would have been omitted anyway due to high sodium content. 2) Sumac Powder - This will be added to my grocery list so that I can experience how this powder actually impacts the dish. If you have kids, I would recommend reducing the red pepper flakes to 1/2 tsp instead of the 1 1/2 requested or just omit. You would then be able to put the amount of flakes you desire on your own serving without having to worry about the spiciness.



Wanted to make it again the next day. Can't get tilapia in Japan so had to substitute cod. 2 tbsp of wine?! No point in opening a bottle for that so I probably put in a good 1/2 cup plus! Made excellent lunch the next day, too.

More Reviews

Similar Recipes

Brazilian Fish Stew

Brazilian Fish Stew

Mediterranean Fish Stew

Mediterranean Fish Stew

Russell's Fish Stew

Russell's Fish Stew

Tava or Turkish Stew

Tava or Turkish Stew

Tomato-Rich Fish Stew

Tomato-Rich Fish Stew

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Russell's Fish Stew


next recipe:

Brazilian Fish Stew