The Turkish treat fresh fish, fresh lemons and fresh tomatoes like foods from the gods, and when they are brought together in this fish stew they taste like manna from heaven.
- 1.5 kg tomatoes, peeled, diced
- 1 kg grouper / gurnard / red mullet, whole, gutted
- 500 g onions, sliced
- 2 large lemons, peeled, sliced
- 2 large lemons, juiced
- 120 ml olive oil
- 100 g parsley
- 8 garlic cloves, coarsely chopped
- 10 g salt
Place the onions and tomatoes into a large pot with the whole fish. Add the garlic, lemons and lemon juice, parsley, oil and salt. Slow cook for an hour until the fish has come away from the bone and the tomatoes and have released their liquid.