Turkish Fish Stew
Description
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.
Ingredients
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3 cups water
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1 1/2 cups dry couscous
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2 tablespoons olive oil
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1 small white onion, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 cup marinated artichoke hearts, liquid reserved
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2 teaspoons capers, liquid reserved
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12 small green olives
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1 (14 1/2 ounce) can chopped stewed tomatoes, drained
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2 tablespoons white wine
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1 tablespoon lemon juice
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1 cup water
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2 teaspoons sumac powder
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1 1/2 teaspoons crushed red pepper flakes
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1 teaspoon dried basil
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1 teaspoon cumin
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1 teaspoon minced fresh ginger root
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ground black pepper to taste
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1 pound tilapia fillets, cut into chunks
Directions
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.
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.
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.