Acorn Stew Ingredients
Olive oil
3 onions
5 cloves of garlic
3 carrots
3 tomatoes
3 medium size potato
1 root celery
3 bay leaves
2 teaspoons of ground cumin
2 teaspoons of granulated sugar
Salt
Black pepper
1 bunch parsley
3 – 5 glasses of water
2 wedged acorns
2 lemons
Cut the carrots into cubes. Cut the potatoes into cubes and soak them in water. Cut the celery root into cubes and soak in lemon water. Chop the onions piyaz. Finely chop the garlic. Peel the skins of the tomatoes, remove the seeds and dice them. Soak the wedged bonito in salted water.
Heat olive oil in a saucepan. First add the onion and garlic and fry until they turn pink.
Then add the carrot and turn it a little. Add the tomatoes. Add the potatoes and
celery and mix while the tomatoes release their juices and the mixture starts to absorb its water slightly. Season the bay leaves with ground cumin, sugar, salt and pepper. Mix it well.
Scrape the leaves of 1 bunch of parsley with a knife. Tie the remaining stem with string and throw it into the mixture. Then add the water. Cover the pot and cook on medium heat for half an hour until all the vegetables are cooked.
After removing the pot from the fire, remove the stem parsley bunch and bay leaves, spread half of the mixture in a baking dish and place the wedges of bonito on the mixture. Spread the rest of the mixture in the pot around the edges.
Cover the acorns with a slice of lemon.
Drizzle olive oil over the fish.
Cover the moistened and squeezed greaseproof paper onto the baking dish to wrap the whole mixture well.
Bake for 30 minutes in a preheated 180 degree oven. Serve warm or cold.
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- Share < /ul> Published Oct 16 2016Apr 27 2020Categories Fish DishesTags Season 7, Episode 8, Arda Türkmen, Arda’s Cuisine, Fish, Bay Leaf, Tomato, Carrot, Celery, Bonito, Bonito Steak, Potato, Recipe, Food, recipes, olive oil, olive oil
