Best 3 Turkish Fish Stew Recipes
When searching for the perfect Turkish fish stew, one is embarking on a culinary journey that promises an explosion of flavors and a tantalizing aroma. Turkish cuisine is renowned for its intricate use of spices and herbs, and this dish is no exception. The key to a successful fish stew lies in selecting the freshest ingredients, such as firm-fleshed fish, juicy tomatoes, crisp bell peppers, and an array of fragrant herbs. With a bit of patience and attention to detail, one can create a delectable dish that captures the essence of Turkish hospitality and culinary expertise.
Let's cook with our recipes!
TURKISH FISH STEW
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
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
TURKISH FISH STEW
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.
TURKISH BEEF STEW
I remember this as comfort food since I was very little. A real staple in our family. Yes, I know there's a lot of olive oil in it :) You may certainly decrease the amount if you wish. Serve with lots of nice long grain white rice or crusty bread to catch the juices.
Provided by Semra22
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the beef with salt and pepper to taste and allspice.
- Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
- Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
- Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
- If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
- Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.
Nutrition Facts : Calories 463.1, Fat 36.4, SaturatedFat 12.3, Cholesterol 95, Sodium 226.6, Carbohydrate 6.7, Fiber 1.3, Sugar 3.3, Protein 26.7
Tips:
- Use fresh, high-quality fish: This will make all the difference in the flavor of your stew. Look for fish that is firm and has a mild, briny smell.
- Don't overcook the fish: Fish is a delicate protein, so it's important to cook it gently and carefully. Overcooked fish will be tough and dry.
- Use a variety of vegetables: This will add flavor, color, and nutrients to your stew. Some good options include tomatoes, onions, peppers, carrots, and celery.
- Use a flavorful broth: The broth is the base of your stew, so it's important to use one that is flavorful and aromatic. A good option is to use a combination of fish stock and vegetable stock.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
Turkish fish stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover fish. With its tender fish, flavorful broth, and variety of vegetables, this stew is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this Turkish fish stew a try.
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