Turkish Fish Stew
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).