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

Monday, July 01, 2013

Okra and Fish Stew

(Balıklı Bamya - Aegean Region)

Okra and Fish Stew
200 g Haddock fillet, cut in medium sized
375 g (drained weight) okra, canned, rinsed
2-3 green onion, sliced
2 medium sized tomato, peeled, diced
1 small cubanelle pepper, discard the seeds, cut in bite size
1-2 garlic cloves, sliced
1 Bay leaf
2-3 peppercorn
1-2 tbsp lemon juice
1/4 cup extra virgin olive oil (half for cooking, half for later)
2 tbsp parsley, chopped

Oil the casserole dish and place the fish pieces in it. Toss the rest of the ingredients and spread all over the fish.

Preheat the oven to 400F (200 C) and bake for about 45-50 minutes. Discard the Bay leaf. Pour the remaining olive oil over the top. Serve while it is still hot or chilled.

2 servings.



At 10:47 AM, Anonymous Alex said...

Hi, Binnur
Is it better to cover the dish while in the oven, or there is no need to cover
Thank you for the recipe!

At 1:56 PM, Blogger Binnur said...

Hi Alex,
Thank you:) I didn't cover the dish.
I don't think it will make a difference:)


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