Turkish Fish Stew (Balik Bugulama) - Egg-Free

Ingredients

• 1.5 lbs 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

Instructions

1. 1Prepare your ingredients: Cut the 2 medium potatoes into 1/2-inch thick rounds. Cut the 3 medium tomatoes into 1/2-inch 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 (350°F / 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 1.5 lbs of white fish fillets on top of the vegetables in the pot. Cover the pot tightly with a lid. Reduce the heat to low (250°F / 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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