Reviewed: Nov. 5, 2011

Excellent recipe that you can adjust to your taste. Also good over rice.

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Reviewer:

NANCYSADC

Cooking Level: Expert

Reviewed: Jul. 29, 2011

The capers and the artichoke hearts are what made this not to my liking. Mainly the taste of the capers, though. I wasted so much time on this for a meal that was not to my liking. My dad thought it was ok, so did my mother, they said that but nobody was begging for more either. Also they thought it was too much heat with the red pepper flakes, but I didn't mind it. When you're dealing with fish and making stews and things out of it the balance of the taste has to be perfect, and I the funny thing is I actually thought the strong flavors balanced one another, I just didn't like them.

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Reviewer:

sammi

Cooking Level: Intermediate

Reviewed: Jul. 3, 2011

this is realy good and not that much

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Reviewer:

dkavatar

Reviewed: Mar. 20, 2011

I made this fish stew a few weeks back and thought it was excellent. I did not have sumac powder so I added additional lemon juice. I decided to make the recipe again this week, and instead of tilapia, I used 1/3 pound of haddock, 1/2 pound of bay scallops, 1/2 pound of shrimp and 6 jonas crab claws. The shrimp were deveined and frozen and I threw them in shells on for additional flavor and then peeled shells to the tail once cooked. This variation on the original recipe proved to be delicious.. Next time I will experiment with blue mussels. I will me making this often...great recipe...thanks for sharing!

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Reviewer:

ClydesBonnie

Cooking Level: Expert

Reviewed: Oct. 25, 2010

Excellent Turkish fish stew. I just returned from a Turkish holiday and wanted to continue with the delicious food. We did not finish all the stew so the next day I added 12 cherry tomatoes, 1 teaspoon of salt, 1 teaspoon ground pepper and 2 dozen cherrystone clams. Cooked until the clams opened. Served with crusted bread. Ummm good.

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5 users found this review helpful

Reviewer:

jackie

Reviewed: Oct. 20, 2010

I didn't add white wine because we didn't have any in the house, but I did add a 1/2 cup of golden raisins as suggested by another reviewer. This dish was so good that the aroma wafted its way to the condo upstairs and my neighbor knocked on our door to tell me that whatever I was making smelled fabulous. I invited my neighbor to be the first to taste the fish stew, and the review was thumbs up. I didn't hesitate letting my neighbor be the first to taste test this recipe because I knew that the combined ingredients would be fabulous together. There are just enough leftovers for one lunch serving. I'm looking forward to making this again. It's a lovely stew for my fall and winter menu.

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6 users found this review helpful

Reviewer:

Lipstique

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Aug. 25, 2010

Wonderful, tasty dish that's easy and quick to make.And it's great as leftovers! I followed others' recommendations and made just a few changes. First, unless you can handle a whole lot of heat, I would strongly advise cutting the crushed red pepper down significantly. I cut it from 1 1/2 tsp to 1/2 tsp, and it was still pretty intense so I now reduce to 1/4 tsp and leave crushed red pepper on the table for others to use if they'd like more heat. Usually no one adds any. Second, add more wine, if it's available. Third, throw in a handful of golden raisins at the end. Fourth, reduce the couscous by half to keep a reasonable ratio of couscous to stew. Fifth, use veggie stock instead of water in both the couscous and the stew. Sixth, for fish, I have had success with various flaky white fish: tilapia, perch, cod, haddock, and flounder. I have no preference; I simply choose what is fresh and wild caught.

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Reviewer:

ABoston

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

Reviewed: May 24, 2010

I made this and it turned out great,especially the sauce was Amazing,the reason i gave it 4 stars is because the coucous was kinda soggy so i guess i have to use less water nxt time,other than that i loved it!

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Reviewer:

pink lemonade

Reviewed: May 11, 2010

Loved this recipe! I am not a big fish lover, but there are so many other flavors in this so it wasn't too "fishy." Even my four-year-old ate it. Thank you for sharing this!

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Reviewer:

texkate

Reviewed: Apr. 29, 2010

The whole family really liked this stew. I used cod; did not add any wine or lemon juice. It was fine over the couscous, but next time I think I'll just serve it with a good french bread.

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6 users found this review helpful