Classic Blue Fish Stew

Name: Classic Blue Fish Stew (Lüfer yahnisi)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: small bunch of chopped fresh parsley or Turkish saffron; small bunch of chopped fresh parsley or Turkish saffron; 1 teaspoon ground cinnamon; 6-8 fl oz/175-250 ml water; salt and freshly ground black pepper; salt and freshly ground black pepper; 6 plum tomatoes, peeled and left whole; 2-3 tablespoons olive oil; 2 tablespoons currants, soaked in water for 30 minutes; 1 tablespoon white wine vinegar; 4 blue fish fillets, cut into large pieces; 3-4 cloves garlic, chopped; 2 red onions, halved and sliced

Lüfer yahnisi

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A way of cooking fish using the traditional flavourings — cinnamon to spice, currants to sweeten and vinegar to sharpen. Often made with blue fish (sea perch), it works well with the fillets or steaks of any firm-fleshed fish.

Ingredients

4 blue fish fillets, cut into large pieces
2 red onions, halved and sliced
3-4 cloves garlic

Asia
Turkey
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Heat the olive oil and soften the onions with the garlic. Lightly flour the fish pieces and add them to the pan. Quickly brown them on both sides, then remove from the pan. Stir in the vinegar, cinnamon, currants and tomatoes with a little of the water, and cook for 10-15 minutes. Pour in the rest of the water, adjust the seasoning and carefully place the pieces of fish in