Bonito Stew / Palamut Yahni

Bonitos_Served

Starting in September, when fall is coming, Bonito migrate from black sea to the Aegean via the Bosphorus. Once they were so many you could catch with your bare hands. It is the one of the most common fished of the Black Sea, it is tasty, scaleless, and dark meaty fish with thick bones, thus easy to eat. It can steamed, pickled, even salted, it is the ideal season for bonito. This dish was served for fasting Priests during fasting period during the Ottoman Empire. This is also why it is called Priest’s Stew / Papaz Yahni in Turkish.

Still now it is such a beautiful site to see small boats gather around in the Bosphorous to catch bonitos abundance this year again in September and October. Houses and restaurants are happy to add bonitos to their tables. Often prepared as fried or grilled. These are so basic. So I chose to share with you my bonito stew recipe.

The juice of the bonitos combined with garlic, lots (believe me lots) of onions is really a treat. Unfortunately makes you eat a lot of bread. It needs lots of chopping of onions and some carrots.

Bonito_Ingredients

It looks nice even before cooked. Actually the only difficulty is cutting all the onions. Lighting up a candle next to your chopping board might releive your eyes a little bit.

Bonitos_Oven

So I hope you prepare and enjoy this lovely and very healthy dish. 

Bonito Stew / Palamut Yahni
Print Recipe
Servings Prep Time
8 Persons 30 minutes
Cook Time
40 minutes
Servings Prep Time
8 Persons 30 minutes
Cook Time
40 minutes
Bonito Stew / Palamut Yahni
Print Recipe
Servings Prep Time
8 Persons 30 minutes
Cook Time
40 minutes
Servings Prep Time
8 Persons 30 minutes
Cook Time
40 minutes
Ingredients
Servings: Persons
Instructions
  1. Bonito’s should be washed, cleaned in the inside. If large enough cut to 2 cm slices or if not cut into two vertically take out all the fishbones.
  2. Cut the onions into half and then to julienne slices.
  3. Put almost a glass of olive oil in a pot and add the onions. Cook, stirring until the onions are really well done.
  4. Meanwhile wash, peel and chop the tomatoes to small cubes. You can use the food processor too, in this case, you don't have to peel the tomatoes.
  5. Wash and peel the carrots and cut them to small cubes.
  6. Crush and mince the garlic.
  7. Wash and add two whole laurel tree leafage.
  8. When the onions are done. Combine the carrots and the garlics to the pot. Stir for 2 minutes.
  9. Finally pour in the tomatoes, and cook patiently until all the material combine well and the tomatoes are well done.
  10. Add salt, black pepper, red pepper flakes to taste. When they are all well done and well mixed together close the heat.
  11. Pour and spread evenly half of the tomato mixture on the oven tray or dish. Place the bonitos on the mixture. The skins facing downwards. Spread evenly the remaining tomato mixture on the bonitos.
  12. Sprinkle with washed and chopped parsley. Pour half a lemon’s juice.
  13. Cook for about 20 minutes in a pre-heated ovet at 170 degrees.
  14. When you take out of the oven garnish with thin cut lemon slices. Rest for 5 minutes and serve.
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One comment on “Bonito Stew / Palamut Yahni
  1. Selma ulusan says:

    Well done

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