Turkish cuisine · Fish & Seafood

Steamed Bluefish

Bluefish fillets steamed with leek, tomatoes and white wine into a light, clear sauce.

Ingredients · for 4 servings

• 800 g bluefish fillet
• 2 leeks
• 3 tomatoes
• 4 tbsp olive oil
• 150 ml dry white wine
• 2 bay leaves
• 1 organic lemon
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Check the bluefish fillets for bones, divide into wide pieces, season with salt and chill for 10 min. drizzled with the juice of half a lemon.
2. Halve the leeks lengthwise, wash thoroughly and cut into 1 cm wide half-rings; peel and dice the tomatoes.
3. Warm the olive oil in a shallow, wide pot and sauté the leek over low heat for 8 min. until soft but without taking on color.
4. Add the tomatoes and bay leaves, braise for 3 min., then pour in the white wine and let simmer uncovered for 4–5 min. until the smell of alcohol has faded.
5. Lay the fish pieces side by side on the vegetable bed, close the pot and steam over the lowest heat for 8–10 min. without stirring once – the fish is done when it separates into flakes.
6. Take the pot off the heat, season with pepper, sprinkle generously with chopped dill and serve straight from the pot with the remaining lemon wedges.