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YEMENITE POACHED FISH IN SPICY TOMATO HERB SAUCE

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Serves: seves 8

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  • Gluten Free
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Ingredients

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  • 300 ml tomato passata
  • 150 ml fish stock
  • 1 onion (large, chopped)
  • 4 tablespoons fresh coriander (fresh, chopped)
  • 4 tablespoons fresh parsley (chopped)
  • 6 cloves garlic
  • 1 chilli paste (or fresh chilli, to taste)
  • 1 pinch of ground ginger (large)
  • 1 pinch of curry powder (large)
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 3 cardamom seeds
  • 2 juice of lemons (plus extra if needed)
  • 1.47 kilograms white fish (mixed fillets)
  • salt to taste
  • pepper to taste

Method

  1. Put the passata, stock, onion, herbs, garlic, chilli, ginger, curry powder, cumin, turmeric, cardamom, lemon juice and oil in a pan and bring to the boil.
  2. Remove the pan from the heat and add the fish fillets to the hot sauce.
  3. Return to the heat and allow the sauce to boil briefly again.
  4. Reduce the heat and simmer very gently for about 5 minutes, or until the fish is tender.
  5. Taste the sauce and adjust the seasoning, adding more lemon juice if necessary serve hot or warm

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