Best 2 Turkish Fish Stew Recipes

Embark on a culinary journey to the heart of Turkish cuisine with our delectable Turkish Fish Stew recipes. Dive into a symphony of flavors as you explore two distinct variations: the classic "Fish Stew in Tomato Sauce" and the vibrant "Fish Stew in Olive Oil". Savor the rich, savory broth infused with fresh herbs, aromatic spices, and the delicate sweetness of plump tomatoes. Alternatively, delight in the light and tangy flavors of the olive oil-based stew, where succulent fish fillets mingle with crisp vegetables in a refreshing marinade. Both stews promise an explosion of taste that will transport you to the bustling markets and charming seaside towns of Turkey. So, gather your ingredients and prepare to indulge in a culinary masterpiece that celebrates the bounty of the sea.

Check out the recipes below so you can choose the best recipe for yourself!

TAVA OR TURKISH STEW

Tava or Turkish Stew image

This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.

Provided by Carrie H

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
½ (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Nutrition Facts : Calories 397 calories, Carbohydrate 9.4 g, Cholesterol 113.1 mg, Fat 19.5 g, Fiber 1.8 g, Protein 43.7 g, SaturatedFat 9.1 g, Sodium 854.4 mg, Sugar 4.7 g

TURKISH FISH STEW

Turkish Fish Stew image

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

Provided by Randall Shillman

Categories World Cuisine Recipes Middle Eastern Turkish

Time 45m

Yield 4

Number Of Ingredients 20

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 53.4 g, Cholesterol 42 mg, Fat 12.4 g, Fiber 6.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 761.6 mg, Sugar 5.6 g

Tips:

Choose the right fish: For this stew, firm-fleshed fish like grouper, sea bass, or cod are ideal. They can withstand the cooking process without falling apart.
Prepare the vegetables: Cut the vegetables into uniform pieces so they cook evenly. You can adjust the quantities of each vegetable based on your preferences.
Don't overcrowd the pan: When searing the fish, make sure to do it in batches if necessary. Overcrowding the pan will prevent the fish from getting a nice sear.
Use a good quality tomato sauce: The tomato sauce is the base of the stew, so make sure to use a sauce that you enjoy the taste of. You can use homemade or store-bought sauce.
Season the stew well: Don't be afraid to add plenty of herbs and spices to the stew. This will give it a delicious flavor.
Simmer the stew gently: Once the stew is assembled, bring it to a simmer and then reduce the heat to low. This will allow the flavors to meld and the fish to cook through without overcooking.
Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Turkish fish stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of鲜鱼, vegetables, and spices, this stew is sure to be a hit with your family and friends.