Turkish Fish Stew

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

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
• 1.5 teaspoons crushed red pepper flakes
• 1.5 cups dry couscous

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.