Ekşili balık - Turkish fish stew Recipe | Healthy Eating Advisory Service

Ingredients

• Olive oil - 1 tablespoon
• Potato, peeled, cut into 1cm pieces - 120g (1 whole)
• Celery stick, finely chopped - 40g (1 whole)
• Carrot, finely chopped - 60g (1 whole)
• Red capsicum, cut into 1cm pieces - 160g (1 whole)
• Garlic cloves, crushed - 6g (2 cloves)
• Plain flour - 2 teaspoons (6g)
• Reduced-salt chicken or fish stock - 375mL
• Lemon juice - 2 tablespoons
• Capers, drained, finely chopped - 0.5 teaspoon (2g)
• Anchovy fillet, finely chopped - 2g (0.5 whole)
• Fresh dill, finely chopped - 1 teaspoon (1g)
• Turmeric - 0.25 teaspoon (0.5g)
• Couscous - 180g
• Firm white fish fillets, cut into 3cm pieces - 360g
• Green beans, trimmed, cut into 2cm pieces - 70g