Did you watch the most recent Rick Stein series – From Venice to Istanbul? There was one episode somewhere in Turkey where Mr Stein watched a tomato and lemon fish stew being cooked by a woman. I think perhaps the recipe was so simple that no one even bothered to write down the recipe as it’s not on the BBC website. A similar recipe is provided, cooked by a fisherman (in another episode, I think) but I wanted *that one*.
I had my doubts whether the recipe as presented would even work. All the ingredients, including a whole fish, are dumped into a large saute pan, it’s covered and then set onto the heat. But somehow it did work as various juices were exuded from the tomatoes, lemon and fish and this all mingled together and created a delectable fish stew. It’s stupidly easy and I highly recommend it! I reckon there are plenty of fishy combinations that will work when cooked in this way.
Turkish Tomato and Lemon Fish Stew
Two sea bass (I used small individual serving sized ones), cleaned
1 large onion
3 large tomatoes
2 cloves garlic
small bunch of flat-leaf parsley, chopped
extra virgin olive oil
Peel and slice the onion and spread the rings in the bottom of a large saute pan (that has a lid). Sit the fish on top of the onions. Peel and dice the tomatoes (pour boiling water over the tomatoes in a heatproof bowl, leave for a minute, and the skins should just slip off) and scatter them over the fish. Peel the garlic and cut into large chunks and also add this to the pan along with the chopped parsley.
Take one lemon and slice off the peel. Slice the now naked lemon into slices and dot the top of your fish mixture. Take half of the second lemon and squeeze the juice over. Season with salt and drizzle over a very generous amount of extra virgin olive oil.
Cover the pan and set it over medium heat. In about 40 minutes, the fish should be cooked through and everything else should have cooked down, leaving you with a lovely fish stew. Serve with lots of bread for mopping it all up.