Balık Buğulama İstanbul (Bosphorus Poached Sea Bass with Lemon Wheels, Potatoes, Bay & Parsley) – Authentic Turkey Recipe
Karaköy fish-market classic steaming flaky Bosphorus fish with potatoes, lemon wheels, and olive oil.
- Country of Origin
- 🇹🇷 Turkey (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Sea bass (levrek) or sea bream fillets, Thinly sliced waxy potatoes, Tomatoes and lemon wheels, Garlic, Bay leaves
Ingredients for Balık Buğulama İstanbul (Bosphorus Poached Sea Bass with Lemon Wheels, Potatoes, Bay & Parsley) (4 Servings)
- 1.25 lbs (or 2.5 cups) sea bass (levrek) or sea bream fillets, prepped into bite-sized pieces
- 1.5 cups thinly sliced waxy potatoes, washed and trimmed
- 1 cup tomatoes and lemon wheels
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Turkey seasoning (bay leaves, flat-leaf parsley, extra virgin olive oil, black peppercorns)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown sea bass (levrek) or sea bream fillets for 5 minutes.
- Add minced onion, garlic, garlic, and bay leaves, flat-leaf parsley, extra virgin olive oil, black peppercorns, stirring for 2 minutes until deeply aromatic.
- Add thinly sliced waxy potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in tomatoes and lemon wheels right before serving warm.