This recipe is easy to follow, relatively cheap, and very delicious.

Serves four.

Ingredients

• Lots of fresh coriander, chopped - two big bunches¹
• 2 or 3 hot red chillies, finely chopped
• 4 or 5 cloves of garlic, crushed or chopped
• 1 large onion, diced into small cubes
• 2 red capsicum peppers, chopped into large strips roughly two inches long, half an inch thick
• Cod/or any firm white fish - 2 or 3 good-sized fillets chopped into bite-sized pieces
• 1/2 pint of milk
• Extra virgin olive oil
• Salt and pepper (preferably crunchy sea salt and freshly crushed peppercorns)
• Oregano
• Crusty bread and butter

Method

1. Pour a few good glugs of lovely green olive oil into a wok or large deep clean frying pan. Add diced onion, chopped and crushed chilli and garlic, red pepper strips and heaps of roughly chopped fresh coriander.

2. Stir fry all of this on a high heat for a couple of minutes, stirring constantly, till everything is hot (not necessarily cooked) and covered in a shiny, oily glaze. The colours will look lovely, the predominant one being green (remember to use lots of coriander!).

3. Turn the heat down to low and on top of this shiny, steaming green mulch, carefully place bite-sized chunks of white fish. Sprinkle each fish piece with oregano. Cover the wok and simmer on a low heat for 15 minutes. The fish will gently cook on top of the coriander and onions etc, all the while being infused by the delicious flavours beneath.

4. After 15 mins or so, the fish should be cooked to perfection (not overcooked; just flaky and opaque-coloured). Carefully add the milk, sprinkle with salt and pepper, and put the lid back on and simmer for a further 5 minutes on the same low heat setting.

5. After the 5 minutes are up, ladle your Amazing Turkish Stew into bowls and serve, steaming, with spoons and fresh, buttered crusty bread.