Stewed scorpionfish ~ Iskorpit buğulama

This food can be found on almost every typical taverna of Cunda island. Astonishingly I have tasted a similar stewed dish with scorpion fish at Corfu island.

Generally the bony rockfishes stewed or are made soup, otherwise not consumed easily. Their flavour come from the dish base, that is the sauce.

  • 1/2 kg. scorpion fish (iskorpit)
  • 3 potatoes (cut into large cubes)
  • 1 onion (chopped)
  • 1 celery stalks with ribs (chopped)
  • 2 garlic cloves
  • 2 lemon juices
  • 1 T yogurt
  • 3 T extra virgin olive oil
  • ground black pepper
  • 1 small hot chilli pepper
  • salt
  • Clean the scorpion fish leaving the bone and wash it.
    In a pyrex casserole put the cleaned scorpion fish.
    Add potatoes, onion, garlic cloves, chopped celery stalk with ribs.
    Season with salt and ground black pepper. Add a small red hot chili pepper.
    Stew bake them in a medium oven with 1.5 lt. water until the fish flakes easily with a fork for about 35-40 minutes.
    Before serving beat yogurt with lemon juice. Add to the fish water bit by bit stirring continuously. Finally add it to the sauce.
    Taste before serving, to make sure that the soup has a good balance of seasoning and freshness.
    Serve the casserole in the centre of the table with roasted slice of a sourdough bread!
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