🇹🇷 Turkish

Sea Bass Musakka

Name: Sea Bass Musakka
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 300 ml Tomato Sauce; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 1 tsp Urfa Pepper Flakes; 2 whole Sea Bass

🇹🇷 Turkish

A slow-simmered turkish pot of sea bass, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 47 minutes from fridge to table.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Tomato Sauce300 ml
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Urfa Pepper Flakes1 tsp
Sea Bass2 whole

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the sea bass well on all sides — real colour means real flavour.
2
Lift the sea bass out, soften the onion and garlic in the same pot, then add the urfa pepper flakes.
3
Return the sea bass, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

For deeper flavour, toast the urfa pepper flakes in the oil before adding anything wet.

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