Fish cooked in tomato sauce is ubiquitous in the Middle East. This wonderfully flavored North African one may be used with all kinds of fish. Use whole fish such as red mullet, Caribbean goatfish, sea bass, or red snapper, or fillets such as haddock, cod, turbot, catfish, or salmon.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Have the whole fish (if using) scaled and cleaned but leave the heads on.
Step 2
In a frying pan, heat the garlic and the chili in the oil for moments only, until they soften. Add the tomatoes, salt, pepper, sugar, saffron, and ginger, and simmer 10 minutes.
Step 3
Put the fish in the pan with the tomato sauce and simmer until done to your liking-about 3–6 minutes for fillets and about 6–10 minutes for whole fish (turning the whole fish over once), until the fish flakes but is still slightly underdone.
