Turkish Fish Stew Food

TURKISH FISH STEW

Turkish Fish Stew image

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

Provided by Randall Shillman

Categories World Cuisine Recipes Middle Eastern Turkish

Time 45m

Yield 4

Number Of Ingredients 20

Ingredients

3 cups water
1 ½ 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 ½ 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

Steps:

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.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 53.4 g, Cholesterol 42 mg, Fat 12.4 g, Fiber 6.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 761.6 mg, Sugar 5.6 g

EASY FISH STEW

Easy Fish Stew image

Make and share this Easy Fish Stew recipe from Food.com.

Provided by Derf2440

Categories Stew

Time 26m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped celery
1 teaspoon chili powder
1 1/2 cups frozen whole kernel corn
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 cups water
1 lb cod, cut into bite size pieces (or other lean white fish fillets)
1/4 cup chopped parsley
cayenne pepper
salt

Steps:

Heat oil in a Dutch oven over medium high heat.
Add onion, celery and chili powder, sauté 3 minutes or until tender.
Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
Add the fish, and cook for 3 minutes or until fish is done.
Taste and add salt and cayenne pepper to taste.
Stir in parsley.

Nutrition Facts : Calories 181.8, Fat 3.6, SaturatedFat 0.6, Cholesterol 32.5, Sodium 93.5, Carbohydrate 23.5, Fiber 3.4, Sugar 3.2, Protein 16.9

SIMPLE FISH STEW

Simple fish stew image

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks
85g raw shelled king prawns

Steps:

Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium

TURKISH FISH STEW

TURKISH FISH STEW image

Categories Fish

Yield 4 people

Number Of Ingredients 12

Ingredients

Lots of fresh coriander, chopped - two big bunches1
2 or 3 hot red chillies, finely chopped
4 or 5 cloves of garlic, crushed or chopped
1 large onion, diced into small cubes
2 red capsicum peppers, chopped into large strips roughly two inches long, half an inch thick
Any firm white fish - 2 or 3 good-sized fillets chopped into bite-sized pieces.
Cockles, mussels, prawns and squid rings.
1/2 pint of milk
Extra virgin olive oil
Salt and pepper (preferably crunchy sea salt and freshly crushed peppercorns)
Oregano
Crusty bread and butter

Steps:

1. Pour a few good glugs of lovely green olive oil into a wok or large deep clean frying pan. Add diced onion, chopped and crushed chilli and garlic, red pepper strips and heaps of roughly chopped fresh coriander. 2. Stir fry all of this on a high heat for a couple of minutes, stirring constantly, till everything is hot (not necessarily cooked) and covered in a shiny, oily glaze. The colours will look lovely, the predominant one being green (remember to use lots of coriander!). 3. Turn the heat down to low and on top of this shiny, steaming green mulch, carefully place bite-sized chunks of white fish and shellfish. Sprinkle each fish piece with oregano. Cover the wok and simmer on a low heat for 15 minutes. The fish will gently cook on top of the coriander and onions etc, all the while being infused by the delicious flavours beneath. 4. After 15 mins or so, the fish should be cooked to perfection (not overcooked; just flaky and opaque-coloured). Carefully add the milk, sprinkle with salt and pepper, and put the lid back on and simmer for a further 5 minutes on the same low heat setting. 5. After the 5 minutes are up, ladle your Amazing Turkish Stew into bowls and serve, steaming, with spoons and fresh, buttered crusty bread.

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