Tuna or Bonito Stew

Palamut Papaz Yahnisi

Preparation info

  • To Serve


    • Difficulty


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.


For the Fish Stock

  • 750 g/ lb white fish or 1.25 kg/3


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