Name: Sea Bass Stew (Levrek Pilakisi)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 500 g/1 lb bass, filleted; 10 cloves of garlic, peeled and left whole; salt; 300 g/10 oz celery, sliced; 250 g/8 oz onions, thinly sliced; 3–4 tbsp/45-60 ml olive oil; 100 g/3½ oz carrots, sliced; 200 ml/7 fl oz fish stock; 300 g/10 oz tomatoes, peeled and deseeded; 300 g/10 oz potatoes, peeled and sliced; ½ tsp red pepper; 1 lemon, sliced, peel and pith removed; a handful of chopped parsley; juice of half a lemon

Preparation info

To Serve
4

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Swordfish, bonito or striped tuna may be used in this garlicky fish and potato stew, instead of bass.

Ingredients

500 g/1 lb bass, filleted
salt
3–4 tbsp

Method

Rinse the fish under cold running water, sprinkle with salt and leave to drain.

Heat the olive oil and fry the onions, celery, carrots and garlic for 3 minutes. Then add the tomatoes, potatoes, fish stock, pepper and a pinch of salt, cover the pan and cook for 10 minutes.

Cover the bottom of a large shallow pan with half the vegetable mixture, place the fish fillets on it and sp