This Sinop fish stew cooks mullet with a light dusting of cornmeal and bay leaf for a brothy Black Sea plate.
14 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pat the mullet pieces dry, salt them, and coat them with a thin layer of cornmeal.
Slice the onion into rings and the tomatoes into slices, then spread them over the base of a wide pan.
Arrange the fish over the vegetables and add a little water and olive oil.
Cover the pan and cook over low heat for 14 minutes.
Open the lid and rest for 3 minutes so the fish does not fall apart while serving.
💡 Tip: A light sprinkle of cornmeal thickens the sauce without overpowering the fish.
🍽️ Serving suggestion: Serve the stew hot with lemon wedges and bread alongside.
~266
kcal calories
24
g protein
9
g carbs
14
g fat
1.2g
Sugar
0.8g
Fiber
586.7mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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