This Turkish fish stew is made with sumac powder, cumin, ginger, and red pepper flakes, then cooked with artichoke hearts, capers, tomatoes, and white wine.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
456 Calories
Recipe Instructions
Step 1
In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
Step 2
Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in 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 mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.
Ingredients
1 tablespoon lemon juice
1 cup water
3 cups water
1 teaspoon minced fresh ginger root
2 tablespoons olive oil
1 teaspoon dried basil
ground black pepper to taste
2 cloves garlic, minced
1 green bell pepper, chopped
2 tablespoons white wine
1 small white onion, chopped
1 teaspoon cumin
1 pound tilapia fillets, cut into chunks
2 teaspoons sumac powder
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
