Recipe Archives->Middle Eastern->Fish Tomato

Yemenite Fish in Tomato Sauce
(Samak Yemeni) 
Serves 4 as a main dish, 6 as an appetizer 

1 tablespoon olive oil 
3 cups water 
16 oz. tomato sauce 
1 tablespoon fish spice, or to taste 
1 tablespoon hawaij 
Salt and pepper to taste 
1 scallion, with stalk, chopped 
3 pounds firm whitefish fillets, (whiting, flounder or cod) cut into pieces 

Mix oil, water, tomato sauce, fish spice and hawaij in a large
skillet and simmer on a low flame for 15 minutes.

Add scallion to pan. Slide fish pieces carefully into pan, making
sure not to break them up. Simmer on a low flame for 15 minutes.
Remove from flame and let cool.  Remove fish pieces to a serving
dish and pour sauce on top. Serve slightly warm or at room temperature.


Fish Spice Mixture 

3 tablespoons black peppercorns 
2 tablespoons garlic powder 
2 tablespoons cumin 
8 whole cloves 
8 cardamom pods 

In a spice or coffee grinder, or with a mortar and pestle, grind
spices together finely and store in a tightly closed container.


Hawaij Spice Mixture 

3 tablespoons cumin 
4 tablespoons black peppercorns 
4 tablespoons turmeric 
6 whole cloves 
7 cardamom pods 

Follow the same procedure as in the fish spice mixture above. 

Printable version: fish-tomato.txt.