Turkish Fish Stew (Balik Bugulama) - Egg-Free

Ingredients

• about 680 g White fish fillets
• 2 medium Potatoes
• 3 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 2 medium potatoes into 1.27 cm thick rounds. Cut the 3 medium tomatoes into 1.27 cm thick rounds. Finely chop the 1 medium onion and mince the 2 cloves of garlic.
2. 2Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and minced garlic and cook, stirring occasionally, until they are softened and the onion is translucent, about 5 minutes.
3. 3Add the sliced potatoes and sliced tomatoes to the pot. Stir gently to combine with the onions and garlic. Cook for another 5 minutes, stirring occasionally.
4. 4Pour in the 2 tablespoons of lemon juice. Sprinkle in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir everything together.
5. 5Gently place the about 680 g of white fish fillets on top of the vegetables in the pot. Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and simmer for 15 to 20 minutes. The fish is cooked through when it flakes easily with a fork and the vegetables are tender when pierced with a fork.
6. 6Remove the pot from the heat. Let it rest, covered, for 5 minutes. This allows the flavors to meld together.
7. 7Before serving, generously sprinkle the fresh 0.25 cup of parsley and 0.25 cup of dill over the top of the stew.

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