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|Turkish Fish Stew|
"A non-conventional variation of Turkish fish stew that blends diverse different Mediterranean influences."
- 3 cups water
- 1 half of 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.Five ounce) can chopped stewed tomatoes, drained
- 2 tablespoons white wine (non-obligatory)
- 1 tablespoon lemon juice
- 1 cup water
- 2 teaspoons sumac powder
- 1 1/2 teaspoons beaten pink pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon minced sparkling ginger root
- ground black pepper to taste
- 1 pound tilapia fillets, reduce into chunks
|Prep : 15M||Cook : 4M||Ready in : 45M|
- In a medium saucepan, carry three cups water to a boil, and stir in the couscous. Remove from warmness, cover, and let take a seat 5 mins.
- Heat the olive oil in a skillet over medium warmness, and saute the onion and green pepper about 5 mins, until smooth. Mix in the garlic, and hold to cook dinner and stir about 2 mins. Mix inside the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir within the tomatoes, wine, lemon juice, and 1 cup water (or sufficient to attain preferred thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
- Bring the mixture to a boil, and blend in the fish chunks. Reduce warmness, and simmer 10 minutes, or until the fish is without problems flaked with a fork. Serve over couscous.
- You can use cod, scrod, or some other mild white fish in vicinity of the tilapia.
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