TURKISH FISH STEW

TURKISH FISH STEW image

Categories Fish

Yield 4 people

Number Of Ingredients 12

Previous Next

Lots of fresh coriander, chopped - two big bunches1
2 or 3 hot red chillies, finely chopped
4 or 5 cloves of garlic, crushed or chopped
1 large onion, diced into small cubes
2 red capsicum peppers, chopped into large strips roughly two inches long, half an inch thick
Any firm white fish - 2 or 3 good-sized fillets chopped into bite-sized pieces.
Cockles, mussels, prawns and squid rings.
1/2 pint of milk
Extra virgin olive oil
Salt and pepper (preferably crunchy sea salt and freshly crushed peppercorns)
Oregano
Crusty bread and butter

Steps:

1. Pour a few good glugs of lovely green olive oil into a wok or large deep clean frying pan. Add diced onion, chopped and crushed chilli and garlic, red pepper strips and heaps of roughly chopped fresh coriander. 2. Stir fry all of this on a high heat for a couple of minutes, stirring constantly, till everything is hot (not necessarily cooked) and covered in a shiny, oily glaze. The colours will look lovely, the predominant one being green (remember to use lots of coriander!). 3. Turn the heat down to low and on top of this shiny, steaming green mulch, carefully place bite-sized chunks of white fish and shellfish. Sprinkle each fish piece with oregano. Cover the wok and simmer on a low heat for 15 minutes. The fish will gently cook on top of the coriander and onions etc, all the while being infused by the delicious flavours beneath. 4. After 15 mins or so, the fish should be cooked to perfection (not overcooked; just flaky and opaque-coloured). Carefully add the milk, sprinkle with salt and pepper, and put the lid back on and simmer for a further 5 minutes on the same low heat setting. 5. After the 5 minutes are up, ladle your Amazing Turkish Stew into bowls and serve, steaming, with spoons and fresh, buttered crusty bread.