Turkish Fish Stew

Turkish Fish Stew
  • 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



  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.
  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.
  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.

04/10/2017
Turkish Fish Stew, recipe PT15M PT1H 5 455 calories
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