Name: Tuna or Bonito Stew (Palamut Papaz Yahnisi)
Yield: To Serve 3–4
Cuisine: Turkey
Ingredients: 2 bay leaves; ½ tsp dried thyme; 1 tsp salt; 300 g/10 oz onions, finely sliced; 100 g/3½ oz carrots, finely sliced; ½ tsp cinnamon; 3 cloves garlic, chopped; 3 sprigs parsley, chopped; 10 cloves of garlic (or more), halved; 1 tbsp tomato purée; 1 stick celery, sliced; 150 g/5 oz onions, chopped; 2 L/3½ pints water; 1 leek, sliced; 1 carrot, chopped; 750 g/1½ lb white fish or 1.25 kg/3 lb fish trimmings; 4 tbsp/60 ml olive oil; 2 tbsp lemon juice or vinegar; ½ tsp salt; 500 g/1 lb striped tuna, filleted; 25 g/1 oz butter; ½ tsp red pepper; 300 ml/½ pint fish stock

Nevin Halici

Tuna or Bonito Stew

Palamut Papaz Yahnisi

Preparation info

To Serve
3–4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Striped tuna or bonito are most popular in Turkey for this dish, but substitute grey mullet, mackerel or gurnard if you prefer. The fish stock can be used for any fish dish or soup and forms the basis of this flavoursome stew, redolent of garlic and spices.

Ingredients

For the Fish Stock

750 g/1½ lb white fish or 1.25 kg/3

Asia
Turkey
Fish course
Pescatarian
Gluten-free
Spicy
Mediterranean

Method

To prepare the fish stock, heat the butter in a large pan and brown the vegetables for 3 minutes. Add the fish or fish trimmings with the remaining ingredients and pour on the water. Bring to the boil, skim off the froth and cover the pan. Let it simmer for 30 minutes on a low heat, then strain. If the stock is reduced to under 1

Preparation info

To Serve

Difficulty

Appears in

Ingredients

For the Fish Stock

Method