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Turkish Fish Stew Recipe

Ekşili balık - or lemony fish stew - is a wholesome dish for seafood lovers that can be enjoyed all year round.
Course Main Course
Cuisine Turkish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 260kcal
Author Turkey's For Life

Equipment

  • Large saucepan
  • Ovenproof dish

Ingredients

For The Fish And Vegetables

  • 400 grams boneless fish cut into bite-sized chunks
  • 2 medium potatoes scrubbed & cut into bite-sized chunks
  • 1 medium celeriac peeled & cut into bite-sized chunks
  • 5 large fresh green beans washed & cut into large pieces
  • 1 large red capsicum pepper deseeded & cut into rough pieces

For The 'Ekşili' Sauce

  • ½ litre chicken or fish stock
  • 2 cloves garlic peeled and grated
  • 2 large lemons juice of
  • 1 handful capers roughly chopped
  • 1 large cured anchovy or sardine roughly chopped, oil included
  • 2 teaspoons fresh dill roughly chopped
  • ½ teaspoons saffron a few strands
  • salt & pepper to season

To Garnish

  • 1 tablespoon fresh dill & parsley roughly chopped

Instructions

  • In your large saucepan, bring your stock to the boil and then add your potatoes and celeriac.
  • Reduce to a rolling simmer and cook the potato and celeriac for no longer than 7 minutes.
  • Now remove from the stock and leave to cool.
  • Preheat your oven to 200 degrees Celsius.
  • Meanwhile, add you garlic, capers, anchovy and oil, saffron, lemon juice and dill to your oven dish.
  • Now add 2-3 tablespoonfuls of your stock, the salt and pepper and mix everything together.
  • Add your potatoes, celeriac, peppers and green beans and sprinkle with your plain flour.
  • Gently mix everything together so that the vegetables are coated and the flour is thickening the sauce.
  • Pour around 300 millilitres of stock over your vegetables, gently mix and place in the centre of your preheated oven for 30 minutes.
  • After 30 minutes, remove from the oven and add your fish chunks. You can add more stock at this stage if you like.
  • Place your stew back in the oven for 15-18 minutes, depending on the size of your fish.
  • Serve immediately, garnished with freshly chopped dill and parsley.

Notes

  • As with all of our recipes, the calories count for our fish stew recipe is meant as a rough guide only. 
  • Calories will differ depending on the type of stock you use and which fish you choose.
  • Feel free to use whatever uncooked fish you like. We used frozen whiting but you can use other white fish and oily fish such as sword fish or leerfish. Fresh mackerel also works well.
  • Likewise with the vegetables. It's a fish stew with potatoes but you can substitute any other vegetables if you prefer. 
  • We make our own chicken or fish stock but stock cubes are quick and easy and work well, too.
  • The amount of stock you need for your fish stew recipe is not a hard and fast measurement. Add more if you like more sauce.
  • When you add your cured anchovies, allow some of the oil to go into your oven dish, too.
  • Our recipe serves four people. If there is just the two of us, we eat a serving hot for evening meal and then have the other servings for lunch the following day without reheating. We love to eat it cold, too.