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
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.