Rating: 4.61 stars
75 Ratings
  • 5 star values: 54
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use cod, scrod, or any other mild white fish in place of the tilapia.

Nutrition Facts

456 calories; protein 32.7g; carbohydrates 53.4g; fat 12.4g; cholesterol 42mg; sodium 761.6mg. Full Nutrition
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