Turkish Fish Stew recipe
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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
Nutrition Info
- 456.4 caloriescarbohydrate: 53.4 gcholesterol: 42 mgfat: 12.4 gfiber: 6.3 gprotein: 32.7 gsaturatedFat: 1.6 gservingSize: -sodium: 761.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Turkish Fish Stew
Directions
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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.