Turkish Cold Fish recipe
information
Cold fish is enjoyed in many parts of the Middle East — this particular version is from Turkey.
ingredients
Green chilli, garlic and paprika add subtle spicing to this delicious fish dish.
60 ml (4 tbsp) olive oil
900 g (2 lb) red mullet or snapper
2 onions, sliced
1 green chilli, seeded and chopped
1 each red and green pepper, sliced
3 garlic cloves, crushed
15 ml (1 tbsp) tomato puree
50 ml (2 fl oz) 1/4 cup fish stock or water
5 - 6 tomatoes, peeled and sliced or 400 g (14 oz) can tomatoes
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) paprika
15 - 20 green and black olives
salt and freshly ground black pepper
bread and salad, to serve
900 g (2 lb) red mullet or snapper
2 onions, sliced
1 green chilli, seeded and chopped
1 each red and green pepper, sliced
3 garlic cloves, crushed
15 ml (1 tbsp) tomato puree
50 ml (2 fl oz) 1/4 cup fish stock or water
5 - 6 tomatoes, peeled and sliced or 400 g (14 oz) can tomatoes
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) paprika
15 - 20 green and black olives
salt and freshly ground black pepper
bread and salad, to serve
method
1. Heat 30 ml (2 tbsp) of the oil in a large roasting tin or frying pan and fry the fish on both sides until golden brown. Remove from the tin or pan, cover and keep warm.
2. Heat the remaining oil in the tin or pan and fry the onions for 2 - 3 minutes until slightly softened. Add the chilli and red and green peppers and continue cooking for 3-4 minutes, stirring occasionally, then add the garlic and stir-fry for a further minute.
3. Blend the tomato puree with the fish stock or water and stir into the pan with the tomatoes, parsley, lemon juice, paprika and seasoning. Simmer gently without boiling for 15 minutes, stirring occasionally.
4. Return the fish to the tin or pan and cover with the sauce. Cook for 10 minutes then add the olives and cook for a further 5 minutes or until just cooked through.
5 .Transfer the fish to a serving dish and pour the sauce over the top. Allow to cool, then cover and chill until completely cold. Serve cold with bread and salad.
2. Heat the remaining oil in the tin or pan and fry the onions for 2 - 3 minutes until slightly softened. Add the chilli and red and green peppers and continue cooking for 3-4 minutes, stirring occasionally, then add the garlic and stir-fry for a further minute.
3. Blend the tomato puree with the fish stock or water and stir into the pan with the tomatoes, parsley, lemon juice, paprika and seasoning. Simmer gently without boiling for 15 minutes, stirring occasionally.
4. Return the fish to the tin or pan and cover with the sauce. Cook for 10 minutes then add the olives and cook for a further 5 minutes or until just cooked through.
5 .Transfer the fish to a serving dish and pour the sauce over the top. Allow to cool, then cover and chill until completely cold. Serve cold with bread and salad.
serving amount
serves 4
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