Turkish Fish Stew Recipe

Ingredients
<br>- 3 cups water
<br>- 1 1/2 cups dry couscous
<br>- 2 tablespoons olive oil
<br>- 1 small white onion, chopped
<br>- 1 green bell pepper, chopped
<br>- 2 cloves garlic, minced
<br>- 1 cup marinated artichoke hearts, liquid reserved
<br>- 2 teaspoons capers, liquid reserved
<br>- 12 small green olives
<br>- 1 (14.5 ounce) can chopped stewed tomatoes, drained
<br>- 2 tablespoons white wine (optional)
<br>- 1 tablespoon lemon juice
<br>- 1 cup water
<br>- 2 teaspoons sumac powder
<br>- 1 1/2 teaspoons crushed red pepper flakes
<br>- 1 teaspoon dried basil
<br>- 1 teaspoon cumin
<br>- 1 teaspoon minced fresh ginger root
<br>- ground black pepper to taste
<br>- 1 pound tilapia fillets, cut into chunks
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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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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 (optional)
- 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
- ground black pepper to taste
- 1 pound tilapia fillets, cut into chunks

Directions
step 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.
step 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.
step 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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