Turkish · Dinner
Fish Stew with Peppers (Low-Calorie)
White fish fillet simmered in a light tomato and red pepper broth, seasoned with garlic, paprika and bay leaf in the Turkish balik güveç style. Poached rather than fried, finished with lemon and parsley.
$7
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
287Calories
33.8gProtein
7.8gFat
18.9gCarbs
7.2gSugar
3.4gFiber
563mgSodium
82mgChol
1.4gSat Fat
918mgPotassium
82mgCalcium
2.4mgIron
2mcgVitamin B12
62mgVitamin C
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Cut the white fish fillet into large chunks. Slice the red bell pepper and onion thinly, and mince the garlic.
2
Sweat
Heat the olive oil in a medium saucepan over medium-low heat and sweat the onion and bell pepper for 5 minutes until softened.
3
Simmer
Stir in the garlic and paprika, cook for 30 seconds, then add the canned tomatoes, fish stock and bay leaf. Simmer over medium heat for 10 minutes until peppers are tender.
4
Poach
Lower the fish chunks into the simmering broth, cover, and poach over low heat for 6 minutes until the fish turns opaque and flakes easily with a fork.
5
Finish
Remove the bay leaf, stir in the lemon juice and parsley, and check the broth for seasoning.
6
Plate
Ladle the stew into a shallow bowl and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 11 red bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp paprika
- 22 bay leaf
- 1/2 cup120ml fish stock
- 1 tsp1 tsp lemon juice
- 2 tbsp2 tbsp parsley
- a pinch of salt
- a pinch of black pepper
