Fish Stew with Red Pepper
YAKHNIT EL SAMAK EL HARRAH
Clean and salt fish several hours before serving time.
Cut it into pieces. Fry fish gently in oil for five minutes.
Separate flesh from the bones, head and skin. Set the fillets aside
and boil the remainder in the water for 30 minutes. Drain off
the broth and reserve. Fry chopped onions and garlic in the oil
in which the fish was fried. Drain off excess oil. To the onions
add the fish broth, the pieces of fried fish, salt, pepper, kizbara
and cumin. Simmer this mixture half an hour. Add lemon
juice. Add salt and more lemon juice according to taste. Serve
this dish cold.
- 1 medium sized fish
- 1 cup olive oil
- 1 cup chopped onion
- 8 garlic cloves, chopped
- 1/4 cup chopped fresh kizbara (coriander)
- 1/4 tsp. red pepper
- 1/4 tsp. cumin
- 1/4 cup lemon juice
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)