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

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

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