Name: Yemenite Whitefish W/red Pepper and Spices (p, Klp, Tnt)
Ingredients: 3 pound whitefish, whiting, sea bass or trout fillet; 8 to 12 cloves whole garlic, peeled; 2 fresh red peppers, sliced in chunks; 1 teaspoon cumin, or to taste; 1/2 teaspoon turmeric, or to taste; salt and freshly ground pepper to taste; 1/4 cup vegetable oil; 1 cup water; teaspoon paprika to taste

Yemenite Whitefish W/red Pepper and Spices (p, Klp, Tnt)

Ingredients

3 pounds whitefish, whiting, sea bass or trout fillet
8 to 12 cloves whole garlic, peeled
2 fresh red peppers, sliced in chunks
1 teaspoon cumin, or to taste
1/2 teaspoon turmeric, or to taste
salt and freshly ground pepper to taste
1/4 cup vegetable oil
1 cup water
teaspoon paprika to taste

Instructions

Serves: 6. Put the garlic, fresh red pepper, cumin, turmeric, salt, pepper, oil and water in a saucepan and simmer very slowly, covered for about 1-1/2 hours. Be careful not to let the sauce burn, adding water if necessary. Pour some of the sauce in a baking pan and place the fish on top. Spoon the rest of the sauce around the fish. Cover and simmer on top of the stove for 15-20 minutes or until the fish flakes. Serve the next day reheated as an appetizer.