Ingredients:
1 lb okra
¾ lb white fish chunks (sea bass, cod, monk fish)
1 cup yellow onion, chopped
1 cup tomatoes, deskinned and chopped
1 cup koruk (juice of unripe, green grapes that have acidic lemony flavor) or the juice of 1 lemon
1 cup olive oil
Salt and black pepper
Season the fish chunks with salt and ground pepper and a drizzle of olive oil and put them to the side.
Heat the olive oil in a large pot, add the chopped onions and sauté them until onions become soft, then add the okra and continue sautéing them for three minutes, add the chopped tomatoes and cook them together for 5 minutes. Meanwhile crush the green grapes with a pestle and filter the grape juice with a sieve. Add the grape juice into the pot, stir and cook together for a few minutes. If you don’t have green sour grape juice you may use lemon juice instead. Place the seasoned fish chunks in an oven proof dish and spoon the okra, onion and tomato mixture on top. Cover with a lid or aluminum foil and cook in preheated oven at 375F or 190C for about half an hour. In about 20 minutes try one okra to see if it is cooked. Cooking time may vary according to your oven and the texture you prefer.
Afiyet Olsun.
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6 сен 2024
