Name: Sea Bass Stew (Levrek Güveç)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: grated zest of 1 lemon; 4 sea bass or bonito or barramundi fillets; 2 teaspoons fish sauce (such as nuoc mam); pinch of caster (superfine) sugar; pul biber (Aleppo pepper) or other chilli flakes; 3 tomatoes, finely chopped; 1 tablespoon Worcestershire sauce; 1 small handful flat-leaf (Italian) parsley, chopped; 3 tablespoons pitted olives, thinly sliced; 4 small onions, very thinly sliced; 4 garlic cloves, finely chopped; 80 ml (2½ fl oz/⅓ cup) olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Güveç – the word refers to a (closed) earthenware dish in which a hodgepodge of ingredients are cooked together in the oven. In the absence of one of these, you can use another type of casserole or an ovenproof dish covered with foil. This sea bass güveç sampled at the cooking school restaurant of Kadir Has University, is the creation of chef Bugra. Thanks, chef.