Fish Stew with Red Pepper


        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
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.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)