Simple Way to Cod Fish Stew Italian

Turkish Fish Stew

Fish stew with tomatoes and chorizo metro.ca.

Recipe Summary Turkish Fish Stew

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

Ingredients | Cod Fish Stew Italian

3 cups water

1 ½ cups dry couscous

2 tablespoons olive oil

1 small white onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 cup marinated artichoke hearts, liquid reserved

2 teaspoons capers, liquid reserved

12 small green olives

1 (14.5 ounce) can chopped stewed tomatoes, drained

2 tablespoons white wine (Optional)

1 tablespoon lemon juice

1 cup water

2 teaspoons sumac powder

1 ½ teaspoons crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon cumin

1 teaspoon minced fresh ginger root

ground black pepper to taste

1 pound tilapia fillets, cut into chunks

Directions

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.

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.

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

Info | Cod Fish Stew Italian

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

TAG : Turkish Fish Stew

World Cuisine Recipes, Middle Eastern, Turkish,

Images of Cod Fish Stew Italian

Cod Fish Stew Italian / This fish stew can be plonked in the middle of the table, inviting everyone to spoon it into their own bowls and mop up the last of the sauce with a crust of bread.