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 fish; 2 medium potato; 1 medium celeriac; 5 large Green bean; 1 large red bell pepper; 2 teaspoons all-purpose flour; ½ litre chicken stock; 2 cloves garlic; 2 large lemon; 1 handful capers; 1 large anchovy; 2 teaspoons dill; ½ teaspoons saffron; salt; black pepper; 1 tablespoon dill; 1 tablespoon parsley

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4

2 reviews

Good

Prep Time
20 mins
Cook Time
45 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 fish cut into bite-sized chunks, boneless
2 medium potato (scrubbed & cut into bite-sized chunks)
1 medium celeriac (peeled & cut into bite-sized chunks)
5 large Green bean washed & cut into large pieces, fresh
1 large red bell pepper deseeded & cut into rough pieces
2 teaspoons all-purpose flour plain

For The 'Ekşili' Sauce

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

To Garnish

1 tablespoon dill roughly chopped, fresh
1 tablespoon parsley roughly chopped, fresh

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Instructions

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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.