Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, March 08, 2013

Cinnamon Mackerel Stew

(Uskumru Yahnisi - Istanbul)

Cinnamon Mackerel Stew
2 Mackerel fish, discard guts, wash with cold water and drain
1 medium onion, sliced
4-5 peal onion, sliced
1/4 cup extra virgin olive oil
1/4 cup fish stock
4 tbsp vinegar

Lemon juice

Season the inside and outside of mackerels with salt. Keep them in the fridge for about an hour.

Place the onions in an oven proof dish. Arrange the fishes on top. Place the pearl onion top of the fishes. Season with pepper. Add the olive oil, fish stock and vinegar into the dish.

Preheat the oven to 400 F (200 C). Cook for about 20 minutes on the middle rack. Then remove the dish. Place the fishes on a serving dish. Squeeze some lemon juice and sprinkle some cinnamon. Serve the Cinnamon Mackerel Stew with Arugula Salad.

*It is a special fish dish from the Ottoman era.
Source: Melce üt'tabbahin 1844



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