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Turkish Fish Stew

Randall Shillman

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

45 m servings 456 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • You can use cod, scrod, or any other mild white fish in place of the tilapia.

Nutrition Facts


Per Serving: 456 calories; 12.4 g fat; 53.4 g carbohydrates; 32.7 g protein; 42 mg cholesterol; 762 mg sodium. Full nutrition

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Reviews

Read all reviews 52
  1. 69 Ratings

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Most helpful positive review

This is an excellent recipe. I unfortunately learned the hard way--the recipe calls for a LOT of couscous compared to how much sauce there is. However, it's still pretty good this way. Change...

Most helpful critical review

The capers and the artichoke hearts are what made this not to my liking. Mainly the taste of the capers, though. I wasted so much time on this for a meal that was not to my liking. My dad though...

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This is an excellent recipe. I unfortunately learned the hard way--the recipe calls for a LOT of couscous compared to how much sauce there is. However, it's still pretty good this way. Change...

I made this last night with some substitutions for my wife and daughter. We all thought it was a great meal. My wife loved the spicy kick while my daughter thought it was too spicy. She put som...

Wonderful, tasty dish that's easy and quick to make.And it's great as leftovers! I followed others' recommendations and made just a few changes. First, unless you can handle a whole lot of heat...

Wanted to make it again the next day. Can't get tilapia in Japan so had to substitute cod. 2 tbsp of wine?! No point in opening a bottle for that so I probably put in a good 1/2 cup plus! M...

I was surprised at how much I liked this. I only added 1 t. of pepper flakes which made the heat tolerable. I didn't have stewed tomatoes, so I just used diced and they were fine. Also, I had...

This recipe is a definite keeper! My husband always cooks on Sunday and found this recipe. It is two thumbs up. Could not find sumac powder, so it was ommited. Will definitely make this agai...

I didn't have sumac and substituted the following: rice for the couscous and chicken broth for the water. It was a delightful dish and I'm sure, had I had the proper ingredients on hand, it woul...

This was fantastic. The taste is completely unique. It needs to be recipe of the day so more people can try it. I didn't have ginger or sumac on hand, so I'm not sure what those add. Personal...

Excellent. As a Northwest native, I'm not overly fond of tilapia and other freshwater fish (though it does hold up beautifully to this tpe of cooking), but I bought a whole bunch of it on sale s...