Turkish Spiced Fish & Güveç
For 2 (For 4)
Coley Fillets: 1 pack (2 packs)
Baharat Seasoning: 1 pod (2 pods)
Aubergine: 1 (2)
Courgette: 1 (2)
Tomato: 2 (4)
Onion: 1 (2)
Maris Piper Potato : 2 (4)
Crushed Garlic: 1 sachet (2 sachets)
Red Chilli Powder: 1 pod (2 pods)
Vegetable Stock Pot: 1 (2)
Parsley: 1 bunch (2 bunches)
Per serving: Energy (kcal) 262 Fat 1g of which saturates 1g Carbohydrates 46g of which sugars 5g Protein 21g Salt 0.06g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Pronounced ‘gew-wetch’, güveç is a Turkish casserole or tagine, the name referring to both the clay dish and the food cooked inside it. Traditionally, a home cook would prepare the stew before bringing it to the local baker for cooking in a wood-burning oven. The baker would then send a messenger to carry the finished dish back to the household for serving. Güveç remains largely the responsibility of specialist bakeries, making it a well-kept secret of Turkish and Balkan cuisine. Which is a shame, because it’s an instantly familiar-feeling hotpot dish with cosy flavours that pair perfectly with these simply spiced home-fried fish.
Preparation time:For 2 - 30 minsFor 4 - 35 mins
Cooking time:For 2 - 75 minsFor 4 - 80 mins
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