Turkish Fish Stew Recipes

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.

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Steps:

• Sprinkle the beef with salt and pepper to taste and allspice.
• Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
• Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
• Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
• If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
• Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.

Steps:

• Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
• Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

Steps:

• Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
• Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
• Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
• Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
• Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.