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Turkish Spiced Fish Stew

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Middle Eastern Turkish
Turkish Spiced Fish Stew
Ingredients
  • 3 cups water
  • 1 1/2 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
  • 1 tablespoon lemon juice
  • 1 cup water
  • 2 teaspoons sumac powder
  • 1 1/2 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
Instructions
1
Begin by placing 3 cups of water in a medium-sized saucepan and putting it on high heat until it reaches boiling point. Next, add the couscous to the water and stir gently to combine. Remove the saucepan from the heat source, cover it with a lid, and let it sit for 5 minutes to allow the couscous to absorb the liquid.
2
In a separate pan, heat some olive oil over medium heat. Once hot, add sliced onions and green peppers to the pan and cook for about 5 minutes, or until they become tender. Add minced garlic to the pan and continue cooking for another 2 minutes, stirring occasionally.
3
Now, add artichoke hearts that have been drained of their liquid to the pan, along with some capers and olives. Stir in chopped tomatoes, red wine, lemon juice, and 1 cup of water to achieve the desired consistency. Season with a blend of spices including sumac powder, red pepper flakes, dried basil, ground cumin, grated ginger, and black pepper.
4
Bring the mixture to a boil, then add chunks of fish to it. Reduce the heat and let the mixture simmer for 10 minutes, or until the fish is easily flaked with a fork. Finally, serve the fish mixture over the cooked couscous