Turkish Fish Stew with Tomatoes, Peppers, and Herbs

Turkish fish stew is a brothy, tomato-based dish made with tender white fish, sweet peppers, onion, and fresh herbs. Turkish coastal and household versions vary, but this approachable version builds flavor in one pot and finishes with lemon for a savory, bright stew served with bread or rice.

Ingredients

1½ lb firm white fish fillets, such as cod, haddock, or sea bass (680 g), skin removed if desired
2 tbsp olive oil (30 ml)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
1 medium green bell pepper, chopped (about 1 cup / 150 g)
2 garlic cloves, finely chopped (about 2 tsp / 6 g)
1 tbsp tomato paste (16 g)
1 can chopped tomatoes with their juice (14½ oz / 411 g)
1½ cups fish stock or low-sodium vegetable stock (355 ml)
1 medium Yukon Gold potato, peeled and cut into ½-inch cubes (about 1 cup / 170 g)
1 bay leaf
½ tsp Turkish pul biber (Aleppo-style pepper) (about 1 g); use mild red pepper flakes if unavailable
¾ tsp fine salt (about 4 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
2 tbsp chopped flat-leaf parsley (8 g)
1 tbsp chopped fresh dill (2 g)
1 tbsp fresh lemon juice (15 ml), plus lemon wedges for serving

Instructions

Prepare the ingredients. Cut the fish into large, even pieces about 1½ inches (4 cm) across, checking for and removing any pin bones. Chop the onion, pepper, garlic, and potato, and measure out the remaining ingredients. Keep the fish refrigerated while you start the stew; cutting it into similarly sized pieces helps it cook evenly.
Soften the vegetables. Warm the olive oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and green pepper and cook for about 8 minutes, stirring from time to time, until softened but not browned. If they begin to stick, lower the heat and add a spoonful of the measured stock rather than letting the onion scorch.
Build the tomato base. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute so it darkens slightly and coats the vegetables. Add the chopped tomatoes, stock, potato, bay leaf, pul biber, salt, and black pepper. Stir well, scraping any flavorful bits from the bottom of the pot.
Simmer until the potato is nearly tender. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 12 minutes, stirring once or twice. The potato should be just about tender when pierced with a knife, and the broth should taste rounded rather than raw or sharply tomato-like. Keep the liquid at a gentle bubble; a hard boil can break up the potato and reduce the broth too quickly.
Cook the fish gently. Nestle the fish pieces into the simmering broth in one layer as much as possible, spooning a little sauce over the tops. Cover the pot and simmer gently for about 9 minutes, checking the thickest piece near the end. Cooked fish must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer inserted into the thickest piece. The flesh should also look opaque and separate easily into flakes. If a piece has not reached temperature, cover and cook for another minute or two, then check again.
Finish and serve. Turn off the heat and carefully stir in the parsley, dill, and lemon juice, taking care not to break up the fish. Taste the broth and adjust the salt, pepper, or lemon. Let the pot stand for about 1 minute so the herbs settle into the broth, then ladle into warm bowls with lemon wedges.

Tips

Choose a fish that holds together. Cod, haddock, halibut, pollock, and firm sea bass work well. Very delicate fillets can crumble during stirring, so cut them into generous pieces and fold them into the stew only once. If buying whole fish, ask for firm fillets with the bones removed.
Use pul biber if you can find it. Turkish pul biber, also sold as Aleppo-style pepper, brings gentle heat and a slightly fruity flavor. If it is unavailable, use mild red pepper flakes; for a closer flavor, mix ¼ teaspoon (about 0.5 g) flakes with ¼ teaspoon (about 0.5 g) sweet paprika. Ordinary hot chili flakes can be much sharper, so start with less.
Keep the simmer calm. Fish cooks quickly and can become tough or break apart when boiled vigorously. Once the fish goes into the pot, keep the broth just bubbling around the edges and avoid frequent stirring. Spoon broth over the fish instead of turning the pieces over.
Adjust the broth before adding the fish. Stock varies in saltiness, and canned tomatoes vary in acidity. Taste the tomato broth after the potato has simmered, then adjust the seasoning while it is still easy to stir. Lemon is best added at the end so its fresh flavor remains clear.

Serving Suggestions

Serve the stew hot in shallow bowls, making sure each portion gets fish, potato, vegetables, and plenty of broth. Crusty bread is especially useful for soaking up the tomato juices; warm pide or another soft flatbread also fits naturally. For a more filling meal, spoon the stew over plain rice or serve it alongside bulgur pilaf. Keep side dishes simple so the delicate fish and herb-scented broth remain the focus.

A crisp salad with cucumber, tomato, parsley, and a lemon dressing makes a fresh contrast. You could also serve sliced red onion dressed with a little sumac and lemon, or a plate of olives and raw vegetables. Put extra lemon wedges on the table, but let each person add them to taste: a modest squeeze lifts the broth, while too much can overwhelm the tomatoes and fish.

Variations

Use a different fish or seafood. A mix of firm white fish works well, as does salmon if you prefer a richer flavor. To add peeled shrimp, stir them in during the final 3 to 5 minutes, depending on their size, and check that they are opaque and cooked through. Avoid adding several kinds of seafood at once unless you can time each one separately; small shrimp and thick fish pieces do not cook at the same speed.

Make it without potato. Leave out the potato and reduce the covered fish simmer only if the fish pieces are smaller; the tomato base will be lighter and more brothy. You can serve the stew over rice instead. For extra vegetables, add 1 small zucchini (about 200 g), cut into half-moons, with the tomatoes; it softens during the broth simmer and gives the stew a milder, more vegetable-forward character.

Change the heat and herbs. Use a pinch of pul biber for a gentle stew or increase it to 1 teaspoon (about 2 g) for more warmth. Add extra dill for a pronounced fresh, anise-like note, or use all parsley for a cleaner herbal flavor. If fresh dill is unavailable, omit it rather than adding a large quantity of dried dill, which can taste more concentrated; finish with parsley and lemon instead.

Choose a different tomato base. In tomato season, substitute 1 lb (450 g) ripe chopped tomatoes for the canned tomatoes. Their water content can vary, so add the stock gradually and keep enough liquid to surround the potato and fish. The flavor may be less consistent than with canned tomatoes, but ripe tomatoes give the stew a fresher, lighter taste.

Storage and Reheating

For food safety, refrigerate the stew within 2 hours of cooking, transferring it to shallow airtight containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The fish will be more delicate after storage, so avoid stirring the container or trying to separate pieces with a spoon. If you expect leftovers, portion them before serving to reduce handling.

Reheat only the amount you plan to eat. Warm it gently in a covered saucepan over low to medium-low heat, stirring the broth carefully around the fish, until leftovers reach 165°F (74°C). Check with a food thermometer. A microwave also works: cover a microwave-safe bowl, heat in short intervals, and check the temperature in more than one spot. Avoid prolonged boiling, which can make the fish dry and cause it to fall apart.

Freezing is possible, but cooked potato can become grainy and fish may lose some of its texture after thawing. If you choose to freeze it, cool and pack it promptly in a freezer-safe container, leaving a little room for expansion; use it within 2 to 3 months for better quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For the best texture, freeze the tomato-and-potato broth before adding the fish, then cook fresh fish in the thawed broth when serving.

Frequently Asked Questions

What fish is best for Turkish fish stew?

Firm white fish is the easiest choice because it stays in large, tender pieces in the broth. Cod, haddock, pollock, halibut, and firm sea bass are all suitable. Choose evenly thick fillets when possible, and use a thermometer on the thickest piece to confirm that the fish reaches 145°F (63°C).

Can I use frozen fish?

Yes. Thaw it completely in the refrigerator before cutting and cooking, then pat it dry so excess water does not dilute the broth. If the fillets were vacuum-sealed, follow the package directions for opening them before thawing. Do not leave fish to thaw at room temperature, and keep it chilled while preparing the vegetables.

Can I make the stew ahead?

You can prepare the tomato broth and potato a day ahead, cool them promptly, and refrigerate them in a covered container. Reheat the broth until simmering, then add the fish and cook it just before serving. This approach keeps the fish tender and prevents it from being reheated several times. Once the finished stew has been served, refrigerate leftovers within 2 hours.

Why did my fish break apart?

Fish can break apart if it is cut too small, boiled hard, stirred repeatedly, or cooked well past the point of doneness. Use pieces around 1½ inches (4 cm), maintain a gentle simmer, and spoon broth over the top rather than stirring. Check the temperature near the end of the stated cooking time; remove the pot from the heat once the thickest piece reaches 145°F (63°C).

Is Turkish fish stew supposed to be spicy?

Not necessarily. The amount and type of pepper varies between recipes and households. This version uses a modest amount of pul biber for warmth rather than strong heat. Reduce it or leave it out for a mild broth, or serve extra pepper at the table so each person can season a bowl to taste.

What can I use instead of fish stock?

Low-sodium vegetable stock is a practical substitute and keeps the stew’s tomato and herb flavors in balance. Water also works, especially if the tomatoes are flavorful, though the broth will taste less savory; taste it before adding the fish and adjust the salt. Avoid very salty stock, since the liquid reduces slightly as the stew simmers.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).