Turkish Hamsi (Turkey)


http://ozlemsturkishtable.com/2014/04/poached-anchovies-or-anchovy-stew-with-vegetables-hamsi-bugulama/

Ingredients
  • 450gr/1 lb. anchovies (or sardines or a fish of your choice), scaled, gutted, head & tail removed
  • 2 medium potatoes, cut in half and thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1 onion, cut in half and thinly sliced
  • 3 spring (green) onions, finely chopped
  • 1 lemon, thinly sliced
  • Handful of flat leaf parsley, finely chopped
  • 45 ml/ 3 tbsp. olive oil
  • 4 fl. oz. / ½ cup water
  • Salt and ground black pepper to taste
  • Turkish red pepper flakes or chili flakes to taste (optional)

Instructions
  1. Combine the onions, spring onions, parsley and 2 tbsp. olive oil in a large bowl. Season with salt, ground black pepper and red pepper flakes (if using). Knead well with your hands to infuse the spices to the onion; this will also soften them and release their juice.
  2. Parboil (partially cook) the potatoes in a pan of boiling water for 5 – 7 minutes then drain the water.
  3. Stir in the parboiled potatoes to the onion mixture and combine well.
  4. Layer the onions and potatoes on a wide, heavy pan.
  5. Lay the anchovy fillets (or the fish of your choice) evenly on top of onions and potatoes.
  6. Next layer the slices of tomatoes and lemon over the fish. Season with salt and ground black pepper to your taste.
  7. Drizzle 1 tbsp. olive oil over and pour in the water to the pan.
  8. Cover and start cooking over medium heat until it starts to bubble. Then lower the heat and cook for 15 -20 minutes (depending on the size of the fish), or until fish and vegetables are cooked.
  9. Serve hot with some crusty bread aside if you like.

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