Turkish Fish Stew

Olive Oil, 2 tsps.
Onions, raw, 1/4 chopped
Peppers, bell, 1 small chopped
Garlic, 2 cloves crushed or chopped
Artichoke Hearts - Trader Joe's canned in water, 1 cup with liquid
Capers, 1 tbsp with liquid
Green olives, 10 small olives pitted
White Wine, 2 Tbsp.
Lemon Juice, 1.5 Tbsp
365 Organic Diced Tomatoes, 14.5-oz. can - drained with liquid reserved
Pacific Natural Foods Organic Mushroom Broth, about 1/4 cup
Crushed Red Pepper, 1.5 tsp
Basil, dried 1.5 tsp
Cumin Powder, 1.5 tsp
Ginger, ground, 1 tsp
Tilapia fillet, 2 - 4-oz fillets cut into chunks

- Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender.
- Mix in the garlic, and continue to cook and stir about 2 minutes.
- Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olive
- Stir in the tomatoes (drain juice into a measuring cup), wine, lemon juice
- Top off drained tomato juice with vegetable broth to equal 1 cup
- Season with (?2 tsp. sumac powder if you have it), red pepper, basil, cumin, ginger
- Bring the mixture to a boil, and mix in the fish chunks. - Reduce heat, and simmer 5 minutes, or until the fish is easily flaked with a fork
- Salt and pepper to taste
-Serve over couscous, quinoa, or brown rice

Number of Servings: 2

Recipe submitted by SparkPeople user GKASHMIRA.