Skip to main content

Ekşili Balık – A Lemony Turkish Fish Stew Recipe #EattheWorld

 

Welcome to the May 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge


This month, we are sharing Turkish recipes, here's the #EattheWorld line-up...

Other Turkish Recipes

I have made some Turkish dishes before, including Soganli Tavuk Yahnisi (Turkish Chicken Stew)Muhallebi, and Turkish Bazlama, photographed above, a delicious flatbread for which I never posted a recipe. Soon! But for this event, I wanted to make a main dish...and I served this on my birthday.

Ekşili Balık
A Lemony Turkish Fish Stew Recipe 

The Turkish word ‘ekşi’ means ‘sour’. And, from my reading there are lots of dishes that fall into that category such as Ekşili Köfte (sour meatballs) and Ekşili Tavuk Corbası (sour chicken soup). But I came across a lemony fish stew that was calling my name.


I have taken a lot of liberties from the recipes I found that was from a restaurant in Fethiye, Turkey. It's more Ekşili Balık-inspired but we loved it and will definitely be making it again. I used halibut because that's what was available at my fish market the day I wanted to make this. I think this preparation would work with any firm-fleshed fish

Ingredients
  • 1 pound halibut fillet, skinned and cut into bite-sized chunks
  • 1 pound mini potatoes, scrubbed
  • 2 anchovy fillets
  • 1 Tablespoon olive oil
  • 3 to 4 garlic, pressed
  • 2 cups fish stock (or chicken stock, if you don't fish stock)
  • 1 cup dry white wine
  • 1/2 cup freshly squeezed lemon juice
  • 1 teaspoons saffron threads
  • freshly ground pepper
  • 2 Tablespoons capers
  • 2 Tablespoons fresh dill, chopped
  • 2 Tablespoons fresh parsley, chopped
  • Optional: garlic aioli for serving

Procedure
In a small bowl, mix the herbs together until well-combined.

In a large soup pot, pour olive oil into the pot and stir in the anchovy fillets. Heat until the anchovies dissolve. Stir in the garlic and pour in the stock, wine, and lemon juice. Float the saffron threads in the liquid and bring to a boil. Add in the potatoes and simmer until easily pierced with a fork, approximately 15 to 20 minutes. 

When the potatoes are done, stir in the fish chunks. Turn the potatoes and fish so that the fish pieces are completely submerged in the simmering liquid. Simmer until the fish is opaque and flakes easily when pressed. 

Remove from heat, stir in the mixed herbs and the capers. Ladle into individual bowls. Serve immediately. Add a dollop of garlic aioli on top if using.

Well, that's a wrap on the May #EattheWorld event. Stay tuned to see where we adventure, by tabletop, next month.

Comments

  1. What wonderful bright flavours in this dish. I can imagine how good it tastes with the lemon, saffron, herbs, and wine. I can see why it's a winner!

    ReplyDelete
  2. This is a great, easy to prepare recipe. I am always happy for another fish recipe to try to entice my family.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an