Libyan-Style White Fish Stew Recipe
Any white fish is suitable for this recipe. I have our Kuril perch. The main thing in the dish is a rich, spicy, thick tomato sauce in which fish is stewed. I immediately foresee the reviews of several experts in Libyan cuisine who will write malicious comments, for some reason this has become a frequent practice on our peaceful site. Let’s be kinder to each other and just cook, eat and enjoy the food.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. For cooking, any white fish is suitable, most importantly, not bony, I have a Kuril perch.
  2. Fish clean, cut into portions, do not cut into fillets. RUB the fish pieces with salt, black pepper, lemon juice. Put the chopped coriander, put it on for 15 minutes to marinate in the cold.
  3. Preparing the sauce. Take tomatoes, garlic, hot pepper and half of the sweet pepper.
  4. Grind with a blender.
  5. Peel the onion and cut it into small cubes.
  6. Fry onion 5 minutes in oil in a frying pan, preheated over medium heat. Add diced celery root, I have stalks.
  7. Put the remaining pepper, cut into strips, and simmer for 5 minutes.
  8. Pour the vegetable puree into the pan.
  9. Add spices: cardamom, turmeric, coriander, cumin and cloves. Stir, add salt and sugar. Simmer uncovered for 5 minutes over medium heat.
  10. Put the pieces of fish in the sauce, pour the sauce on top. Cover with a lid, simmer over medium heat for about 20 minutes, until the fish is ready.
  11. Serve the fish hot or cold. Bon Appetit!!!
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