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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences. 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 (optional) |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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