Turkish Fish Stew Recipe

Name: Turkish Fish Stew Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 400 grams boneless fish; 2 medium potato; 1 medium celeriac; 5 large fresh green beans; 1 large red capsicum pepper; 2 teaspoons plain (all purpose) flour; ½ litre chicken or fish stock; 2 cloves garlic; 2 large lemons; 1 handful capers; 1 large cured anchovy or sardine; 2 teaspoons fresh dill; ½ teaspoons saffron; salt & pepper; 1 tablespoon fresh dill & parsley

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4.0

3 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4
Calories
260 kcal
Course
Main Course
Cuisine
Turkish

Turkish Fish Stew Recipe

Griffin Roy

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Ekşili balık - or lemony fish stew - is a wholesome dish for seafood lovers that can be enjoyed all year round.

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Ingredients

Servings

For The Fish And Vegetables

400 grams boneless fish (cut into bite-sized chunks)
2 medium potato (scrubbed & cut into bite-sized chunks)
1 medium celeriac (peeled & cut into bite-sized chunks)
5 large fresh green beans (washed & cut into large pieces)
1 large red capsicum pepper (deseeded & cut into rough pieces)
2 teaspoons plain (all purpose) flour

For The 'Ekşili' Sauce

½ litre chicken or fish stock
2 cloves garlic (peeled and grated)
2 large lemons (juice of)
1 handful capers (roughly chopped)
1 large cured anchovy or sardine (roughly chopped, oil included)
2 teaspoons fresh dill (roughly chopped)
½ teaspoons saffron (a few strands)
salt & pepper (to season )

To Garnish

1 tablespoon fresh dill & parsley (roughly chopped)

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Instructions

In your large saucepan, bring your stock to the boil and then add your potatoes and celeriac.
Reduce to a rolling simmer and cook the potato and celeriac for no longer than 7 minutes.
Now remove from the stock and leave to cool.
Preheat your oven to 200 degrees Celsius.
Meanwhile, add you garlic, capers, anchovy and oil, saffron, lemon juice and dill to your oven dish.
Now add 2-3 tablespoonfuls of your stock, the salt and pepper and mix everything together.
Add your potatoes, celeriac, capsicum peppers and green beans. Sprinkle with your plain flour.
Gently mix everything together so that the vegetables are coated and the flour is thickening the sauce.
Pour around 300 millilitres of stock over your vegetables, gently mix and place in the centre of your preheated oven for 30 minutes.
After 30 minutes, remove from the oven and add your fish chunks. You can add more stock at this stage if you like.
Place your stew back in the oven for 15-18 minutes, depending on the size of your fish.
Serve immediately, garnished with freshly chopped dill and parsley.

Notes

As with all of our recipes, the calories count for our fish stew recipe is meant as a rough guide only.
Calories will differ depending on the type of stock you use and which fish you choose.
Feel free to use whatever uncooked fish you like. We used frozen whiting but you can use other white fish and oily fish such as sword fish or leerfish. Fresh mackerel also works well.
Likewise with the vegetables. It's a fish stew with potatoes but you can substitute any other vegetables if you prefer.
We make our own chicken or fish stock but stock cubes are quick and easy and work well, too.
The amount of stock you need for your fish stew recipe is not a hard and fast measurement. Add more if you like more sauce.
When you add your cured anchovies, allow some of the oil to go into your oven dish, too.
Our recipe serves four people. If there is just the two of us, we eat a serving hot for evening meal and then have the other servings for lunch the following day without reheating. We love to eat it cold, too.