Turkish · Dinner
Fish Stew with Peppers
White fish simmered in a paprika-tomato pepper broth built on onion, garlic and red bell pepper softened in olive oil, brightened with vinegar and finished with parsley. Turkish coastal-style, ladled hot into a bowl and eaten with crusty bread to soak up the broth.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
327Calories
37.8gProtein
13.4gFat
15.9gCarbs
7.1gSugar
3.9gFiber
702mgSodium
90mgChol
2.1gSat Fat
1120mgPotassium
75mgCalcium
2.6mgIron
2.4mcgVitamin B12
78mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut the fish fillet into large chunks, slice the onion and bell pepper thinly, mince the garlic, and crush the canned tomatoes; set aside.
2
Heat the olive oil in a small pot over medium heat and sweat the onion and bell pepper for 5 minutes until softened and translucent at the edges.
3
Stir the garlic and paprika into the pot and cook over medium heat for 30 seconds until the raw garlic smell fades and the paprika darkens.
4
Add the canned tomatoes and fish stock to the pot, bring to a gentle simmer over medium-low heat, and cook 10 minutes until the sauce thickens slightly.
5
Lower the fish chunks into the simmering sauce, cover the pot and poach over low heat for 6 to 8 minutes until the fish turns opaque.
6
Stir in the white wine vinegar, salt and black pepper, tasting the broth for balance.
7
Plate
Ladle the stew into a bowl and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 11 red bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp paprika
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml fish stock
- 2 tsp2 tsp white wine vinegar
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
