Turkish fish stew

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Current revision

Turkish Fish Stew

Ingredients:

• 1-1/2 cups water
• 3/4 cup dry couscous
• 1 tablespoon olive oil
• 1/2 small white onion, chopped
• 1/2 green bell pepper, chopped
• 1 clove garlic, minced
• 1/2 cup marinated artichoke hearts, liquid reserved
• 1 teaspoon capers, liquid reserved
• 6 small green olives
• 1/2 (14.5 ounce) can chopped stewed tomatoes, drained
• 1 tablespoon white wine
• 1-1/2 teaspoons lemon juice
• 1/2 cup water
• 1 teaspoon sumac powder
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon cumin
• 1/2 teaspoon minced fresh ginger root
• ground black pepper to taste
• 1/2 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.