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#Post#: 317365-------------------------------------------------- |
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Cinnamon Mackerel Stew -Uskumru Yahnisi - Istanbul |
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By: berenran2 Date: April 15, 2013, 1:36 am |
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<strong> |
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strong> |
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Yahnisi - Istanbul)</strong> |
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img |
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src=\" |
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http://www.turkishcookbook.com/images/UskumruYahnisi.JPG\"<br |
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/>alt=\"UskumruYahnisi.JPG\"> |
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Mackerel fish, discard guts, was |
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h |
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with cold water and drain |
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medium onion, sliced |
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-5 peal onion, |
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sliced |
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/4 cup extra virgin olive oil |
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/4 cup fish stock |
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tbsp |
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vinegar |
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alt |
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epper |
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emon juice |
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innamon |
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eason the inside and |
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outside of mackerels with salt. Keep them in the fridge for |
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about an hour. |
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lace the onions in an oven proof dish. Arrange |
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the fishes on top. Place the pearl onion top of the fishes. |
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Season with pepper. Add the olive oil, fish stock and vinegar |
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into the dish. |
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reheat the oven to 400 F (200 C). Cook for about |
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20 minutes on the middle rack. Then remove the dish. Place the |
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fishes on a service plate. Squeeze some lemon juice and sprinkle |
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some cinnamon. |
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